Warm Beyond Steak and Lentil Salad with Balsamic Walnuts
A rich, satisfying warm lunch bowl combining plant-based steak, tender brown lentils, roasted red onions, and crunchy toasted walnuts over fresh spinach.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Kawita + Lila
Kawita created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Keep leftover cooked lentils and onions in an airtight container for up to 3 days for fast assembly.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Heat 1 tbsp of olive oil in…
- 01
Heat 1 tbsp of olive oil in…
Heat 1 tbsp of olive oil in a skillet over medium-high heat (350°F / 175°C).
Tap card to mark done - 02
Add 0
Add 0.5 pcs chopped red onion and sauté for 3 to 4 minutes until softened and translucent.
Look for: softened and translucent
Tap card to mark done - 03
Add 1 tbsp balsamic vinegar and stir…
Add 1 tbsp balsamic vinegar and stir continuously for 1 to 2 minutes until the onions caramelize and turn glossy.
Look for: the onions caramelize and turn glossy
Tap card to mark done - 04
Add 15g walnut halves to the skillet…
Add 15g walnut halves to the skillet and cook for 1 minute until fragrant and lightly toasted; transfer the onions and walnuts to a small plate.
Look for: fragrant and lightly toasted
Tap card to mark done - 05
Cook 120g Beyond Meat steak pieces for…
In the same skillet over medium-high heat, cook 120g Beyond Meat steak pieces for 4 to 5 minutes, turning occasionally until seared brown on all sides and heated through to an internal temperature of 165°F (74°C).
Look for: seared brown on all sides and heated through to an internal temperature of 165°F (74°C)
Tap card to mark done - 06
Stir 100g cooked brown lentils into the…
Stir 100g cooked brown lentils into the skillet with the plant steak and cook for 1 to 2 minutes until heated through.
Look for: heated through
Tap card to mark done - 07
Arrange 2 cups fresh baby spinach in…
Arrange 2 cups fresh baby spinach in a serving bowl.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Spoon the warm steak and lentil mixture…
Spoon the warm steak and lentil mixture directly over the spinach so the leaves wilt gently.
Tap card to mark done - 09
Top with the warm balsamic red onions…
Top with the warm balsamic red onions and toasted walnuts, season with a pinch of black pepper, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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