Lemony Lentils with Tuna Fillets
Ingredients:
- ¼ cup cooked and dehydrated lentils
- 1 Tbsp diced dried shallots or onion
- 1 Tbsp dried spinach
- ½ tsp lower sodium chicken bouillon
- 2 packets True lemon powder
- 1 tsp ground black pepper
- 1 Tbsp or 1 packet olive oil
- 1 packet of 5-ounce tuna fillets*
- ½ cup water
At home:
Add all the dry ingredients to a sandwich bag. Then, pack the olive oil and tuna fillet pouch in the bag.
Add water to the lentil mix, stir, and seal tightly. Allow to rehydrate for 30 minutes. Add the olive oil and blend gently. Salt to taste if desired. Top the tuna fillets with the lentil mix.
Serves 1.
Notes:
*When we developed this recipe, we could find tuna fillets in pouches. This isn’t easy to find now, use any tuna in pouch (they come in flavors now) that sounds good.
Approximate nutritional stats: Calories: 420 Protein: 41 Carbs: 28 Fat: 19 Weight: About 8 ounces for all ingredients.
