Meal Details
1. Lentil & tomato pasta
631cal, 31p, 102c, 4f (per meal)
1/2 lbs (257g)
1 1/2 cup (288g)
2 can (810g)
1 3/4 cup(s) (415mL)
1 tsp (2g)
1 tsp (2g)
1/2 tbsp (8mL)
2 tbsp (32g)
2 medium (122g)
2 clove(s) (6g)
1 large (150g)
1
Heat oil in a large pot over medium heat. Add onions, garlic, and carrots. Saute for about 10 minutes or until the vegetables have softened.
2
Stir in cumin and paprika and toast for about 1 minute, until fragrant.
3
Stir in tomato paste, crushed tomatoes, water, and lentils.
4
Bring to a simmer and cover. Cook for about 30-35 minutes until lentils are soft. Add more water if necessary.
5
Meanwhile, cook pasta according to its package and set aside.
6
Mix pasta and sauce together and serve.
2. Cranberry spinach salad
379cal, 7p, 28c, 25f (per meal)
2/3 cup (107g)
2/3 cup, chopped (78g)
2 6oz package (340g)
2/3 cup (160mL)
2 tbsp (13g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.