Chimichurri Tempeh & Black Lentil Salad
Goals: Weight Loss, High Protein, Muscle Gain, Immunity Boost, Energy & Focus
Cuisine: Mediterranean
Meal: Lunch
Diets: Vegan, Vegetarian, Gluten-free, Dairy-free
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Serves 2Time: 5 min prep · 35 min cook
By RecipeUncle
Pan-seared tempeh with black (beluga) lentils and chimichurri over peppery arugula for a filling plant-protein lunch.
Nutrition per serving
Calories470kcal
Protein28g
Carbs40g
Fat22g
Fiber12g
Sodium560mg
Ingredients
- tempeh, cut into 3/4-inch slabs8 oz
- cooked black (beluga) lentils1 cup
- arugula3 cups
- halved cherry tomatoes1 cup
- cucumber, diced1/2
- olive oil, divided2 tbsp
- For chimichurri: 1/2 cup parsley, 1/4 cup cilantro, 1 garlic clove, 2 tbsp red wine vinegar, 1/4 cup olive oil, pinch red pepper flakes, salt
Steps
- 1.Make chimichurri: chop herbs and garlic, whisk with vinegar, oil, red pepper flakes, salt.
- 2.Heat 1 tbsp oil in skillet over medium-high, sear tempeh 3–4 minutes per side until golden.
- 3.Toss cooked lentils with cherry tomatoes, cucumber, 1 tbsp oil and a few tablespoons chimichurri.
- 4.Place arugula on plates, top with lentil mix and seared tempeh, drizzle extra chimichurri.
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