Meal Details
1. Lentil & tomato pasta
947cal, 46p, 152c, 7f (per meal)
13 1/2 oz (385g)
2 1/4 cup (432g)
3 can (1215g)
2 1/2 cup(s) (622mL)
1/2 tbsp (3g)
1/2 tbsp (3g)
3/4 tbsp (11mL)
3 tbsp (48g)
3 medium (183g)
3 clove(s) (9g)
1 1/2 large (225g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
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. Simple mixed greens and tomato salad
76cal, 2p, 5c, 5f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.