SHOPPING LIST: Moroccan-Style Sweet Potato and Lentil Stew with Couscous (1 portion)
Meal Plan 5, Wednesday dinner (quick, prepare ahead, vegetarian)

[ ] 1 small sweet potato (about 200 g)
[ ] 50 g dried red split lentils
[ ] 1 tin chopped tomatoes (400 g). You need half; Friday's fish uses the other half
[ ] 1 small onion
[ ] 1 head of garlic (you need 1 clove)
[ ] 60 g couscous
[ ] 1/2 lemon: the other half from lunch
[ ] Reduced-salt vegetable stock cubes (you need half a cube)
[ ] Ground cumin (1 tsp)
[ ] Ground cinnamon (1/2 tsp)
[ ] Smoked paprika (1/2 tsp)
[ ] Olive oil (1 tsp)
[ ] Salt
[ ] Black pepper

Cupboard check: garlic, stock cubes, cumin, cinnamon, paprika, olive oil, salt and pepper are probably already at home.
Prep ahead: soften the sweet potato in the microwave, chop the onion and garlic, rinse the lentils, and measure out the tomatoes.
Leftovers: half a tin of tomatoes. Keep it in a covered container (not the open tin) in the fridge for Friday.