Meal Details
1. Creamy lentils and sweet potato
770 cals, 34p, 99c, 18f (per meal)
2 1/4 cup (426g)
3 1/3 sweetpotato, 5" long (700g)
6 2/3 cup(s) (mL)
6 2/3 cup(s) (200g)
3 1/3 medium (2-1/2" dia) (367g)
13 1/3 tbsp (200mL)
5 tsp (25mL)
2 1/2 tsp (5g)
Recipe has been scaled from original by 1.67x. 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. Sauteed garlic & herb tomatoes
190 cals, 2p, 8c, 16f (per meal)
3 dash, ground (1g)
1/4 cup (68mL)
3 clove(s) (9g)
3 pint, cherry tomatoes (894g)
1 1/2 tbsp (16g)
1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.