Lentils with vegetables
Author: Dereck (Caregiver)
INGREDIENTS:**
ml Vegan cream
g Mushrooms, white, raw
g Lentils, red, split, dried, boiled in unsalted water
g Garlic Puree (GIA) (HCP added*)
g Tomato Puree (GIA) - sun dried (HCP added*)
g Beans, green, raw
g Oil, olive
g KetoCal 3:1 Powder
g Peas, frozen, raw
Directions:
1 heat the oil in a pan over med/low heat
2 add the chopped mushroom's and green beans cook for 3/4 minutes until soft
3 add the peas and lentils, gia garlic and tomato puree and cook for another 2 minuets
4 add the cream and season to taste with ground black pepper
5 in a small blow mix the ketocal powder with 2 tablespoons of cold water to a paste
6 stir the ketocal paste into the lentil mixture and heat for 2 minuets don't boil just simmer
7 serve or allow to cool to room temp then freeze until needed
Nutrition Information (for entire recipe):
Carbohydrate:
8.35
Calories: 490
Fat:
47.21
Protein:
6.9
Ratio:
3.1:1
Tags:
3:1 ratioMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
