Meal Details
1. Creamy lentils and sweet potato
615 cals, 27p, 79c, 14f (per meal)
1 3/4 cup (340g)
2 2/3 sweetpotato, 5" long (560g)
5 1/3 cup(s) (mL)
5 1/3 cup(s) (160g)
2 2/3 medium (2-1/2" dia) (293g)
2/3 cup (160mL)
4 tsp (20mL)
2 tsp (4g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a soup pan, heat oil over medium heat and add diced onion. Saute for about 5 minutes, until browned and soft.
2
Add sweet potato, lentils, cumin, and broth. Add salt and pepper to taste. Cover and let simmer for about 20 minutes.
3
Once the lentils and sweet potato are soft, add in spinach and coconut milk to the pot and stir. Let simmer for another few minutes, uncovered.
4
Serve.
2. Tomato cucumber salad
140 cals, 3p, 15c, 6f (per meal)
1 medium whole (2-3/5" dia) (123g)
1/2 cucumber (8-1/4") (151g)
1/2 small (35g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.