Tempeh and Lentil Stew
It’s naturally high in protein and a good source of calcium, making it a great option if you’re looking for something balanced and satisfying. The lentils create a rich, comforting base, while the tempeh adds texture and extra protein. It’s an easy one-pot meal that works well for both midweek cooking and meal prep. Serve it with brown rice or wholemeal pasta for a complete, hearty meal.
Ingredients
Method
- Chop the onion, celery, carrot, and garlic. Cut the tempeh into bite-sized pieces.
- Heat a little oil in a pan and cook the onion, celery, and carrot for about 10 minutes, until softened.
- Add the garlic, vinegar, and oregano, and cook for another minute.
- Stir in the lentils and chopped tomatoes. Fill the tomato tin with water and add enough to just cover the vegetables, then add the stock cube.
- Simmer for about 10 minutes.
- Add the kale and cook for another 5 minutes, until wilted.
- Stir in the tempeh and cook briefly until heated through.
- Serve hot with brown rice or wholemeal pasta.