Lentil and Tempeh Bowl

This makes a great quick dinner or side dish. The Ginger is a warming surprise and the fresh Cucumbers add a nice crunch! Enjoy this protein-packed dish hot or room temperature :)

Lentil and Tempeh Bowl

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 4 Servings

Lentil and Tempeh Bowl


  • 1 1/2 Cups Vegetable Broth
  • 1 1/2 Cups Water
  • 3/4 Cup uncooked Brown Lentils
  • 1 Cup cooked Quinoa
  • 1 Cup cubed Tempeh
  • 1/2 Cup chopped White Onion
  • 5 cloves Garlic
  • 1 Tablespoon minced fresh Ginger
  • Olive Oil
  • Bragg's Amino Acids or Soy Sauce
  • quarter of a Cucumber
  • handful of Cherry Tomatoes
  • 2 Tablespoons chopped Cilantro
  • 1 teaspoon Whole Grain Mustard
  • dash of Black Pepper, Ground Celery Seed, Smoked Paprika, Ground Cloves
  • 2 Cups packed Baby Spinach


Boil the Vegetable Broth and Water together. Add the Lentils, cover, and reduce to low. Cook for about 40 minutes or until almost all of the liquid is absorbed.

Meanwhile, cube Tempeh, chop Onion, mince Garlic and Ginger, measure a Cup of cooked Quinoa and 2 Cups of Baby Spinach. Set aside.

In a small bowl, drizzle a bit of Olive Oil and add a dash of Black Pepper, Ground Celery Seed, Smoked Paprika, Ground Cloves and a teaspoon of Whole Grain Mustard. Slice a quarter of a Cucumber into rounds, then cut into fours. Add to the small bowl with the spices. Next, chop a handful of Cherry Tomatoes and Cilantro and add. Mix together until the spices, oil and Mustard are evenly coating everything. Cover in saran wrap and set in your refrigerator to marinate.

Over medium heat, coat the bottom of a skillet with Olive Oil. Add the cubed Tempeh and keep flipping until the sides are brown. Add Bragg's or Soy Sauce. The Tempeh will absorb all of the liquid. Squeeze in more Bragg's until absorbed. Squeeze in Bragg's one last time and while the Tempeh is absorbing it, throw in the Onions, Garlic, Ginger and another drizzle of Olive Oil. Let those all sizzle for a couple or minutes until fragrant.

At this point, check your Lentils. When there is just a little bit of liquid left, pour into the skillet with the Tempeh and mix in Quinoa. Reduce the heat to low and cover for 1 or 2 minutes.

Serve with a handful of Spinach at the bottom of the bowl, then spoon in the Lentil and Tempeh, and top with the spiced Cucumber. If desired, squeeze in a little bit of fresh Lemon.

keywords: lentil, tempeh, vegan, gluten free, nimais cookbook