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. Caprese salad
249cal, 14p, 9c, 16f (per meal)
1/2 lbs (198g)
2 1/3 package (5.5 oz) (362g)
56 tsp leaves, whole (28g)
1/3 cup (70mL)
2 1/3 cup cherry tomatoes (348g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.