Meal Details
Creamy lentils and sweet potato
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.
    Sauteed corn & lima beans
    2. Sauteed corn & lima beans
    240 cals, 7p, 24c, 10f (per meal)
  • 1/4 tbsp, ground (2g)
  • 1/4 tbsp (4g)
  • 2 cup (320g)
  • 2 cup (272g)
  • 2 2/3 tbsp (40mL)
  • Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
    1
    Add the oil to a large skillet over medium-high heat.
    2
    Add the shallot and cook for about 1-2 minutes, until soft.
    3
    Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
    4
    Serve.
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