Five Night Kitchen

Light weekday finish week

A longer prep session leaves four freezer meals and one fifteen-minute wrap night. Thaw one portion at a time.

This week, on your table

01

Carrot and lentil pot

Mon, Oct 5 · 15 min finish

02

Tomato chickpea potato pot

Tue, Oct 6 · 15 min finish

03

Lemon bean wraps

Wed, Oct 7 · 15 min finish

04

Tomato lentil rice pot

Thu, Oct 8 · 15 min finish

05

Lentil cabbage soup

Fri, Oct 9 · 15 min finish

Make it your week

Choose servings, check your pantry, then update the whole plan.

Equipment
Ingredient exclusions
Existing ingredients 0 items

Use edible weight. For canned beans, enter drained weight. A bag or can needs a confirmed quantity. Fresh / packaged foods follow their actual labels.

Already prepared roast

Apply your pantry quantities first, then record the completed roast. Its raw pantry ingredients are consumed once, and its original shares are kept when dinners change. Confirm actual handling and storage; recording cannot certify freshness. Keep the saved serving count. Start fresh to plan a new batch.

Leave the time blank to use the saved plan’s prep finish. A different prep date needs a new plan before recording.

Light weekday finish week

2 servings · Mon, Oct 5 onwards · 5 dinners

Your shopping list

Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.

Red lentilsdry · g
500g1 × 500g

Need 440g · Pantry used 0g · Net 440g · Remaining 60g

Example package: 500g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g

Need 800g · Pantry used 0g · Net 800g · Remaining 200g

Example package: 1000g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g

Need 400g · Pantry used 0g · Net 400g · Remaining 100g

Example package: 500g usable quantity. Confirm label/edible weight.
Spinachraw · g
200g1 × 200g

Need 100g · Pantry used 0g · Net 100g · Remaining 100g

Example package: 200g usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g

Need 4g · Pantry used 0g · Net 4g · Remaining 36g

Example package: 40g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml

Need 70ml · Pantry used 0ml · Net 70ml · Remaining 430ml

Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g

Need 15g · Pantry used 0g · Net 15g · Remaining 235g

Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g

Need 5g · Pantry used 0g · Net 5g · Remaining 45g

Example package: 50g usable quantity. Confirm label/edible weight.
Chickpeasdrained · g
240g1 × 240g

Need 240g · Pantry used 0g · Net 240g · Remaining 0g

Example: 400g gross can, 240g drained. Confirm your label.
Canned tomatoescanned · g
800g2 × 400g

Need 800g · Pantry used 0g · Net 800g · Remaining 0g

Example package: 400g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g

Need 500g · Pantry used 0g · Net 500g · Remaining 500g

Example package: 1000g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
8 pieces1 × 8 pieces

Need 4 pieces · Pantry used 0 pieces · Net 4 pieces · Remaining 4 pieces

Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
White beansdrained · g
240g1 × 240g

Need 240g · Pantry used 0g · Net 240g · Remaining 0g

Example package: 240g usable quantity. Confirm label/edible weight.
Cabbageraw · g
800g1 × 800g

Need 500g · Pantry used 0g · Net 500g · Remaining 300g

Example package: 800g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml

Need 20ml · Pantry used 0ml · Net 20ml · Remaining 230ml

Example package: 250ml usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g

Need 120g · Pantry used 0g · Net 120g · Remaining 380g

Example package: 500g usable quantity. Confirm label/edible weight.

Recipe water: 2500ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.

Your prep & storage plan

A longer prep session leaves four freezer meals and one fifteen-minute wrap night. Thaw one portion at a time.

Prep begins at 19:00 on the day before your first dinner. Waiting and active work are scheduled separately; one cook, one oven and one stove task at a time.

  1. 19:00–19:05

    Check labels, edible pantry quantities, usable dates, containers and fridge / freezer temperatures.

  2. 19:05–19:15

    Prepare ingredients for Carrot and lentil pot; follow its full recipe below.

  3. 19:15–19:50

    Cook Carrot and lentil pot to its recipe’s texture checks (1 batch(es)).

  4. 19:50–19:55

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

  5. 19:55–20:05

    Prepare ingredients for Tomato chickpea potato pot; follow its full recipe below.

  6. 20:05–20:40

    Cook Tomato chickpea potato pot to its recipe’s texture checks (1 batch(es)).

  7. 20:40–20:45

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

  8. 20:45–20:55

    Prepare ingredients for Tomato lentil rice pot; follow its full recipe below.

  9. 20:55–21:30

    Cook Tomato lentil rice pot to its recipe’s texture checks (1 batch(es)).

  10. 21:30–21:35

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

  11. 21:35–21:45

    Prepare ingredients for Lentil cabbage soup; follow its full recipe below.

  12. 21:45–22:25

    Cook Lentil cabbage soup to its recipe’s texture checks (1 batch(es)).

  13. 22:25–22:30

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

Carrot and lentil pot · Mon, Oct 5

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-04 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Tomato chickpea potato pot · Tue, Oct 6

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-05 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Tomato lentil rice pot · Thu, Oct 8

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-07 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Lentil cabbage soup · Fri, Oct 9

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-08 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Chill food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Reheat leftovers evenly to 74°C with a thermometer. A temperature check cannot undo unsafe storage. Storage guide & sources

Before you cook

Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.

Five dinners, step by step

01

Mon, Oct 5

Carrot and lentil pot

2 servings · 12 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Red lentils (dry)160g
  • Carrots (raw)300g
  • Onions (raw)100g
  • Spinach (raw)100g
  • Ground cumin (dry)2g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)700ml
Open kitchen mode

Method

  1. Rinse 160g red lentils; dice 300g carrots and 100g onions. Heat 15ml olive oil in a pot. Soften onion and carrot for five minutes. Stir in 2g ground cumin.
  2. Add lentils and 700ml recipe water. Simmer gently twenty to thirty minutes, stirring, until lentils are soft; add and record extra water as needed.
  3. Wash 100g spinach, stir in with 3g salt and 1g black pepper, and simmer three minutes until wilted.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
02

Tue, Oct 6

Tomato chickpea potato pot

2 servings · 12 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Chickpeas (drained)240g
  • Canned tomatoes (canned)400g
  • Potatoes (raw)300g
  • Onions (raw)100g
  • Ground cumin (dry)2g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)200ml
Open kitchen mode

Method

  1. Dice 100g onions and cut 300g potatoes into small cubes. Warm 15ml olive oil in a pot; soften onion five minutes, then stir in 2g ground cumin.
  2. Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty minutes until potatoes are fork-tender.
  3. Add 240g chickpeas and simmer five minutes until hot throughout. Add water if needed and record it.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
03

Wed, Oct 7

Lemon bean wraps

2 servings · 12 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Plain flour tortillas (cooked)4 pieces
  • White beans (drained)240g
  • Cabbage (raw)200g
  • Carrots (raw)150g
  • Lemon juice (raw)20ml
  • Olive oil (raw)10ml
  • Salt (dry)3g
  • Black pepper (dry)1g
Open kitchen mode

Method

  1. Wash and shred 200g cabbage and 150g carrots. Drain 240g white beans; mash half with 20ml lemon juice, 3g salt and 1g black pepper. No yogurt is used in this recipe.
  2. Heat 10ml olive oil in a skillet. Add mashed and whole beans and heat five minutes until hot throughout. Warm 4 pieces plain flour tortillas according to the packet.
  3. Divide beans and raw vegetables evenly between the tortillas and serve. Check actual tortilla labels for all ingredients and cross-contact.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
04

Thu, Oct 8

Tomato lentil rice pot

2 servings · 12 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Rice (dry)120g
  • Red lentils (dry)120g
  • Canned tomatoes (canned)400g
  • Carrots (raw)150g
  • Onions (raw)100g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)700ml
Open kitchen mode

Method

  1. Rinse 120g rice and 120g red lentils. Dice 150g carrots and 100g onions. Heat 15ml olive oil in a pot; soften vegetables five minutes.
  2. Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty to thirty minutes, stirring regularly, until rice and lentils are tender.
  3. Add extra water in small amounts if needed; record it. Rest off the heat five minutes.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
05

Fri, Oct 9

Lentil cabbage soup

2 servings · 15 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Red lentils (dry)160g
  • Cabbage (raw)300g
  • Carrots (raw)200g
  • Onions (raw)100g
  • Potatoes (raw)200g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)900ml
Open kitchen mode

Method

  1. Sort and rinse 160g red lentils; shred 300g cabbage and dice 200g carrots, 100g onions and 200g potatoes. Heat 15ml olive oil in a pot; soften onion and carrot five minutes.
  2. Add lentils, potatoes and 900ml recipe water. Cover loosely and simmer twenty to thirty minutes until lentils and potatoes are soft. Add and record extra water if needed.
  3. Add cabbage, 3g salt and 1g black pepper; simmer five to eight minutes until tender.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.

Original recipes · Reference version 1 · Serving equivalents are cooking quantities. How this planner works