Grilled Garlic Tempeh with Lentil Spinach Stew



Ingredients
  • 3 sliced tempeh
  • 3 cloves of garlic, crushed
  • 2 tbsp diced onion
  • 1 cup cooked Le Puy lentils / green lentils
  • 2 cups horenso spinach, chopped in a food processor
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1/2 cup cherry tomato
  • 1  tbsp soy sauce
  • a bunch fresh herbs, I used basil, taragon, and oregano
  • few tbsp of water
  • olive oil
  • salt to taste
Directions:
Grilled the tempeh together with the crushed garlic on a nonstick pan that already greased with olive oil. Add a mixture of water and soy sauce. For the stew, saute the onion until translucent, add the rest of the ingredients except the spinach. Add the horenso at the very end. Served with yogurt.



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