Lunch

Lentil/Soytato Frunch is for Lunch.

Lentil/Soytato Frunch takes several minutes to prepare.

Lentil/Soytato Frunch takes several minutes to cook.

Lentil/Soytato Frunch makes 9 servings.

The ingredients for Lentil/Soytato Frunch are:

1 lb. Dry Lentils
4 C. Soymilk (homemade or storebought)
2 Tb. Canola Oil
4 C. Diced Raw Potatoes
2 C. Diced Celery
1 C. Diced Onion
4 Clv. Garlic Chopped
2 C Pureed Fresh Tomato
1.5 C. Frozen Spinach (blended to chop well)
1 Tb Curry Powder (or whatever seasoning you like)

Here is how you make Lentil/Soytato Frunch:

Saute Onion, Garlic - add celery and cook some more. Add Potatoes and cook until lightly brown. Same time cook lentils in 2 cups water and 2 cups soymilk (add more water during cooking if needed - but lentils should absorb almost all liquid).Let lentils cool a bit. Puree lentils with remaining soymilk. Add to potato vegetable mixture. Season with Curry powder, Garam Masala or whatever suits you (tastes good seaoned many different ways.).Cook together until flavors combine and it looks like a mucky grey/green chunky mess. Don't worry - it tastes good. Portion into 2 cup freezer containers and freeze.Recipe makes 9 main course servings (about 2 cup each) with lots of good vegetarian protein.Number of Servings: 9Recipe submitted by SparkPeople user EATS_VEGGIES.

The nutritional information for Lentil/Soytato Frunch is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 271.4

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 187.2 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 20.2 g
• Protein: 20.8 g

The dietary needs meet for Lentil/Soytato Frunch is Vegan