Lentils with vegetables
Author: Natalie (Caregiver)
INGREDIENTS:**
g Cream, soured, fresh
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 Oil, olive
g KetoCal 3:1 Powder
g Peas, frozen, raw
g Slim Rice Original (HCP added*)
g Cathedral City Mature Cheddar Cheese (HCP added*)
g Avocado, average, flesh only
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:
5.54
Calories: 520
Fat:
49.52
Protein:
11.79
Ratio:
2.86:1
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
