* green or french lentils**. About 200 g raw weight, 800 cal • *veggie stock cube or similar**. I always log these at 30 cal • *yellow onions or shallots**. About the equivalent of 2 large onions. 200 g for 72 cal • *mushrooms**. A prepped batch that amounted to 500 g. 110 cal • *garlic**. 2 cloves/10 g for 16 cal • *kale**. I used some frozen pre-minced kale, good for when I’m in a hurry - adding fresh kale would add more texture to the dish. 200 g for 60 cal • *regular cream or cream substitute**. I used a soy alternative that was 483 cal for 250 ml (about 194 cal per 100 ml) • *a little oil for cooking**. I try to always use less than 10 g of oil, but if you go with 10 g then that’s 90 cal • *thyme**. If you feel fancy, get some fresh thyme sprigs, otherwise you can add it dried or leave it out • *lemon juice/zest** • *sea salt and pepper**
