Use one bag of red lentils in crisp fritters, ragù, a layered bake and two different pots. Freeze Thursday’s base and Friday’s rice pot promptly; finish fritters and pasta fresh.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Red lentilsdry · g
1000g2 × 500g
Need 660g · Pantry used 0g · Net 660g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 750g · Pantry used 0g · Net 750g · Remaining 250g
Example package: 1000g usable quantity. Confirm label/edible weight.
Wheat flourdry · g
500g1 × 500g
Need 40g · Pantry used 0g · Net 40g · Remaining 460g
Example package: 500g usable quantity. Confirm label/edible weight.
Eggsraw · count
6 pieces1 × 6 pieces
Need 1 pieces · Pantry used 0 pieces · Net 1 pieces · Remaining 5 pieces
Example package: 6 pieces usable quantity. Confirm label/edible weight.
Plain yogurtraw · g
500g1 × 500g
Need 100g · Pantry used 0g · Net 100g · Remaining 400g
Example package: 500g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 15ml · Pantry used 0ml · Net 15ml · Remaining 235ml
Example package: 250ml 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 75ml · Pantry used 0ml · Net 75ml · Remaining 425ml
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.
Pastadry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Mushroomsraw · g
250g1 × 250g
Need 200g · Pantry used 0g · Net 200g · Remaining 50g
Example package: 250g 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.
Canned tomatoescanned · g
1200g3 × 400g
Need 1200g · Pantry used 0g · Net 1200g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Garlicraw · g
16gexact edible weight
Need 16g · Pantry used 0g · Net 16g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Eggplantraw · g
450gexact edible weight
Need 450g · Pantry used 0g · Net 450g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Plain breadcooked · g
400g1 × 400g
Need 120g · Pantry used 0g · Net 120g · Remaining 280g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
Spinachraw · g
200g1 × 200g
Need 100g · Pantry used 0g · Net 100g · Remaining 100g
Example package: 200g 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: 2600ml. 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
Use one bag of red lentils in crisp fritters, ragù, a layered bake and two different pots. Freeze Thursday’s base and Friday’s rice pot promptly; finish fritters and pasta fresh.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Cooked lentils for fritters
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: Red lentil and carrot fritters
Prepare this component
140g Red lentils
400ml Recipe water
Rinse 140g red lentils. Cover with 400ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Grate 180g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 40g wheat flour, beaten 1 pieces eggs, 2g ground cumin, 3g salt and 1g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 100g plain yogurt with 15ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.
Drain very thoroughly before cooling. Freeze only the cooked lentils; grate carrot and mix the batter at dinner. One egg can be beaten and measured for fractional servings.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Lentil mushroom ragù
Prep ahead
1 equal share · 2 servings per share
Tue, Oct 6: Lentil and mushroom ragù pasta
Prepare this component
100g Red lentils
200g Mushrooms
120g Carrots
100g Onions
400g Canned tomatoes
8g Garlic
400ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Eggplant lentil bake
Prep ahead
1 equal share · 2 servings per share
Wed, Oct 7: Eggplant and lentil tomato bake
Prepare this component
450g Eggplant
140g Red lentils
400g Canned tomatoes
100g Onions
8g Garlic
400ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Heat the oven to 210°C. Slice 450g eggplant lengthways 1cm thick. Brush with 15ml olive oil, season with 1g black pepper and lay in one layer. Roast for 20–25 minutes, turning once, until the centres collapse when pressed; firm white flesh needs more time.
Make this sauce while the eggplant roasts. Rinse 140g red lentils. Put in a pot with 400g canned tomatoes, 400ml recipe water, 3g salt, finely chopped 5mm 100g onions and minced 8g garlic. Simmer partly covered over medium-low heat for 25–30 minutes, stirring often, until lentils break down. Add processing water if catching; uncover to reduce until a spoon leaves a track.
Lower the oven to 190°C. Spoon the lentil sauce into a shallow baking dish no more than 4cm deep and layer eggplant on top. Bake for 10 minutes until bubbling at the centre. If liquid collects at the edges, bake uncovered for 5 minutes more.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest the bake for 5 minutes before spooning onto plates. Serve with 120g plain bread, toasted in a dry pan or the warm oven until the surface is crisp.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Carrot lentil base
Prep ahead
1 equal share · 2 servings per share
Thu, Oct 8: Carrot and lentil pot
Prepare this component
160g Red lentils
300g Carrots
100g Onions
2g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
700ml Recipe water
Rinse 160g red lentils. Cut 300g carrots into 1cm cubes and 100g onions into 5mm dice. Warm 15ml olive oil in a pot over medium heat and soften the vegetables for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant; lower heat if it smells toasted sharply.
Add the lentils, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, reduce to low and partly cover for 20–30 minutes, stirring every 5 minutes until the carrots crush under a fork and the lentils are creamy. If it catches, lower the heat and add hot processing water in small amounts; record it.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Wash 100g spinach, remove tough stalk ends and roughly chop into 3cm strips. Stir into the hot lentil base and simmer for 2–3 minutes until wilted throughout.
Rest off the heat for 2 minutes. Stir once and divide between bowls; loosen with a small splash of hot processing water if it thickens while standing.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Tomato lentil rice pot
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 9: Tomato lentil rice pot
Prepare this component
120g Rice
120g Red lentils
400g Canned tomatoes
150g Carrots
100g Onions
15ml Olive oil
3g Salt
1g Black pepper
700ml Recipe water
Rinse 120g rice and 120g red lentils. Cut 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre.
If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
This intentionally soft rice pot thickens on standing. Freeze promptly for late-week dinners. The 24-hour chilled rice limit is this planner’s conservative policy.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Cooked lentils for fritters in 1 load(s). Rinse 140g red lentils. Cover with 400ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
19:27–19:32
Divide Cooked lentils for fritters into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:32–20:10
Prepare Lentil mushroom ragù in 1 load(s). Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds. Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
20:10–20:15
Divide Lentil mushroom ragù into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:15–21:10
Prepare Eggplant lentil bake in 1 load(s). Heat the oven to 210°C. Slice 450g eggplant lengthways 1cm thick. Brush with 15ml olive oil, season with 1g black pepper and lay in one layer. Roast for 20–25 minutes, turning once, until the centres collapse when pressed; firm white flesh needs more time. Make this sauce while the eggplant roasts. Rinse 140g red lentils. Put in a pot with 400g canned tomatoes, 400ml recipe water, 3g salt, finely chopped 5mm 100g onions and minced 8g garlic. Simmer partly covered over medium-low heat for 25–30 minutes, stirring often, until lentils break down. Add processing water if catching; uncover to reduce until a spoon leaves a track. Lower the oven to 190°C. Spoon the lentil sauce into a shallow baking dish no more than 4cm deep and layer eggplant on top. Bake for 10 minutes until bubbling at the centre. If liquid collects at the edges, bake uncovered for 5 minutes more. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
21:10–21:15
Divide Eggplant lentil bake into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
21:15–21:57
Prepare Carrot lentil base in 1 load(s). Rinse 160g red lentils. Cut 300g carrots into 1cm cubes and 100g onions into 5mm dice. Warm 15ml olive oil in a pot over medium heat and soften the vegetables for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant; lower heat if it smells toasted sharply. Add the lentils, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, reduce to low and partly cover for 20–30 minutes, stirring every 5 minutes until the carrots crush under a fork and the lentils are creamy. If it catches, lower the heat and add hot processing water in small amounts; record it. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
21:57–22:02
Divide Carrot lentil base into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
22:02–22:47
Prepare Tomato lentil rice pot in 1 load(s). Rinse 120g rice and 120g red lentils. Cut 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes. Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre. If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
22:47–22:52
Divide Tomato lentil rice pot into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Red lentil and carrot fritters · Mon, Oct 5
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 22.5 hours.
Lentil and mushroom ragù pasta · Tue, Oct 6
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 45.8 hours.
Eggplant and lentil tomato bake · Wed, Oct 7
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 68.8 hours.
Carrot and lentil pot · Thu, Oct 8
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-07 at 20:00. Follow the component’s finishing instructions.
Tomato lentil rice pot · Fri, Oct 9
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-08 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Cooked lentils for fritters
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:32
Storage
refrigerated
Use by
2026-10-07 at 19:32
Dinner
Mon, Oct 5
Red lentil and carrot fritters
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Lentil mushroom ragù
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:15
Storage
refrigerated
Use by
2026-10-07 at 20:15
Dinner
Tue, Oct 6
Lentil and mushroom ragù pasta
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Eggplant lentil bake
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 21:15
Storage
refrigerated
Use by
2026-10-07 at 21:15
Dinner
Wed, Oct 7
Eggplant and lentil tomato bake
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Carrot lentil base
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 22:02
Storage
frozen
Freeze promptly
2026-10-04 at 22:02
Planned move to fridge
2026-10-07 at 20:00
Use by
2026-10-08 at 20:00
Dinner
Thu, Oct 8
Carrot and lentil pot
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Tomato lentil rice pot
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 22:52
Storage
frozen
Freeze promptly
2026-10-04 at 22:52
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Tomato lentil rice pot
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Red lentils340g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots250g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Wheat flour460g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Eggs5 pieces · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain yogurt400g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice235ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Ground cumin36g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil425ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt235g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper45g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Pasta340g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Mushrooms50g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain bread280g · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Spinach100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rice380g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
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
Red lentil and carrot fritters
2 servings · 30 min active (base recipe) · 25 min planned finish · stove · Crisp patties
Well-drained lentils and grated carrot form small pan-fried fritters with a cool lemon yogurt dip.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cooked lentils for fritters: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:32.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Grate 180g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 40g wheat flour, beaten 1 pieces eggs, 2g ground cumin, 3g salt and 1g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 100g plain yogurt with 15ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.
Full method for cooking fresh
Rinse 140g red lentils. Cover with 400ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming.
Grate 180g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 40g wheat flour, beaten 1 pieces eggs, 2g ground cumin, 3g salt and 1g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 100g plain yogurt with 15ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
02
Tue, Oct 6
Lentil and mushroom ragù pasta
2 servings · 22 min active (base recipe) · 15 min planned finish · stove · Soups, stews and sauces
Finely chopped mushrooms and red lentils simmer into a thick sauce that catches in pasta shapes.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Lentil mushroom ragù: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:15.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
Full method for cooking fresh
Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
03
Wed, Oct 7
Eggplant and lentil tomato bake
2 servings · 25 min active (base recipe) · 20 min planned finish · stove, oven · Layered oven bakes
Pre-roasted eggplant layers over a thick red lentil sauce so the bake sets without a watery centre.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Eggplant lentil bake: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 21:15.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest the bake for 5 minutes before spooning onto plates. Serve with 120g plain bread, toasted in a dry pan or the warm oven until the surface is crisp.
Full method for cooking fresh
Heat the oven to 210°C. Slice 450g eggplant lengthways 1cm thick. Brush with 15ml olive oil, season with 1g black pepper and lay in one layer. Roast for 20–25 minutes, turning once, until the centres collapse when pressed; firm white flesh needs more time.
Make this sauce while the eggplant roasts. Rinse 140g red lentils. Put in a pot with 400g canned tomatoes, 400ml recipe water, 3g salt, finely chopped 5mm 100g onions and minced 8g garlic. Simmer partly covered over medium-low heat for 25–30 minutes, stirring often, until lentils break down. Add processing water if catching; uncover to reduce until a spoon leaves a track.
Lower the oven to 190°C. Spoon the lentil sauce into a shallow baking dish no more than 4cm deep and layer eggplant on top. Bake for 10 minutes until bubbling at the centre. If liquid collects at the edges, bake uncovered for 5 minutes more.
Rest the bake for 5 minutes before spooning onto plates. Serve with 120g plain bread, toasted in a dry pan or the warm oven until the surface is crisp.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
04
Thu, Oct 8
Carrot and lentil pot
2 servings · 12 min active (base recipe) · 8 min planned finish · stove · Soups, stews and sauces
A cumin-scented carrot and red lentil pot finished with spinach for a soft, spoonable dinner.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Carrot lentil base: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 22:02. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Wash 100g spinach, remove tough stalk ends and roughly chop into 3cm strips. Stir into the hot lentil base and simmer for 2–3 minutes until wilted throughout.
Rest off the heat for 2 minutes. Stir once and divide between bowls; loosen with a small splash of hot processing water if it thickens while standing.
Full method for cooking fresh
Rinse 160g red lentils. Cut 300g carrots into 1cm cubes and 100g onions into 5mm dice. Warm 15ml olive oil in a pot over medium heat and soften the vegetables for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant; lower heat if it smells toasted sharply.
Add the lentils, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, reduce to low and partly cover for 20–30 minutes, stirring every 5 minutes until the carrots crush under a fork and the lentils are creamy. If it catches, lower the heat and add hot processing water in small amounts; record it.
Wash 100g spinach, remove tough stalk ends and roughly chop into 3cm strips. Stir into the hot lentil base and simmer for 2–3 minutes until wilted throughout.
Rest off the heat for 2 minutes. Stir once and divide between bowls; loosen with a small splash of hot processing water if it thickens while standing.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 9
Tomato lentil rice pot
2 servings · 12 min active (base recipe) · 12 min planned finish · stove · Covered grain pots
Rice and red lentils simmer together into a thick tomato pot with finely diced carrots.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Tomato lentil rice pot: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 22:52. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
Full method for cooking fresh
Rinse 120g rice and 120g red lentils. Cut 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre.
If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes.
Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works