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Roasted Root Vegetables
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Red Lentil Curry
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Indian Spiced Spinach & Kale
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Seasoned and roasted carrots, beets, and parsnips. Red lentils stewed in coconut milk and curry spices. Baby spinach and kale braised with vegetable broth, cream and aromatic spices.
Meal Nutrition facts
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Calories
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Net carbs
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Fat
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Sodium
Description
Seasoned and roasted carrots, beets, and parsnips. Red lentils stewed in coconut milk and curry spices. Baby spinach and kale braised with vegetable broth, cream and aromatic spices.
Ingredients
Roasted Root Vegetables
Carrots, Beets, Parsnips, Onion, Olive Oil, Garlic, Kosher Salt, Parsley, Spice
Red Lentil Curry
Lentils, Organic Plum Tomatoes, Coconut Milk, Carrots, Onion, Vegetable Stock, Roasted Cashews, Coconut Oil, Curry Paste (Spices (including Red Chili Pepper), Garlic, Lemongrass, Salt, Shallot, Coriander Root & Kaffir Lime Peel), Garlic, Ginger, Kosher Salt, Spice
Indian Spiced Spinach & Kale
Kale, Diced Tomatoes, Spinach, White Onion, Heavy Cream, Sunflower/Extra Virgin Olive Oil Blend, Garlic, Spice, Jalapeno, Kosher Salt
Allergens
Facility allergens: Manufactured on equipment that processes products containing milk, egg, fish, shellfish, wheat, sesame, soy, peanuts, and tree nuts.
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Cow's Milk
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Tree nuts
Preparation instructions
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Microwave
- 2 min
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Oven
- 10 min
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1
Consume with pleasure: Remove film and set aside any sauce cups. Preheat oven to 350F
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2
Transfer food from containers to an oven safe baking dish.
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3
Cover baking dish with lid or aluminum foil
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4
Heat for 10-12 minutes or until hot
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5
Carefully remove meal from oven.
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6
Let stand for 1 minute, plate & enjoy.
