Today for lunch, I made an easy and comforting dish. I just don't know what to call it! I cooked certain parts separately so I can combine them differently and with other ingredients later in the week (cook once, eat several times).
Lentils are legumes but cook from scratch in about 20 minutes, so they are very quick to make. Tempeh is a cultured and fermented soy product using whole soybeans. It traditionally comes in a block, which can be sauteed, fried, broiled, baked or steamed. To me, it sometimes tastes like a potato but other times tastes nutty. Both lentils and tempeh are great nutrition powerhouses!
I cooked a half a bag of plain lentils in one pan (directions on bag). In an iron skillet I sauteed a package of Westsoy Original Tempeh (crumbled) with a yellow onion (cut in strips). I used about 2T olive oil by the time I was done, but also used some Pam spray to cut down on the amount of oil.
When the tempeh was almost golden brown, I added a freshly minced clove of garlic 1 teaspoon of cumin powder. I microwaved 2 oz frozen spinach in a small bowl and opened a can of no salt added diced tomatoes in juice). Finally, I compiled all of them together (see below)--delicious!!
3 oz cooked lentils
2 oz cooked spinach
2 tsp olive oil
3 T cooked onions
3 oz cooked tempeh
3.75 oz diced tomatoes
Nutrition information:
381 kcals, 15.5 g total fat, 2.2 g sat fat, 0 mg cholesterol, 60 mg sodium, 36 carbohydrates, 12 g fiber, 26 g protein, 355 mcg vit A, 18 mg vit C, 182 mg calcium, 7 mg iron
No comments:
Post a Comment