# @omielifeinc on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/DdJ8GEnRF6c - **Gondola URL:** https://gondola.cc/posts/70354643-omielifeinc-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/ca2a3039ca.jpg - **Posted:** 2026-09-11T17:25:12.000+00:00 - **Account Owner:** OmieLife (@omielifeinc) — https://gondola.cc/omielifeinc ## Caption Protein-packed back to school lunches 💪 episode 8! Lentil Tomato Soup 🍲 4 tablespoons unsalted butter 1-⅓ cups heavy cream 2 medium shallots, finely chopped 28 ounce canned whole tomatoes 15 ounce canned lentils, rinsed 2 cups water Salt Melt the butter in a pot over medium heat. Then add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer until thickened, stirring occasionally, about 5 minutes. The cream should be reduced to about a third of its initial volume. Add the shallots and continue stirring for about 5 minutes until there’s very little cream left in the pan. Add the tomatoes and their juices, then crush the tomatoes with a potato masher. Add the lentils, water, and a large pinch of salt and stir to combine. Bring to a boil over medium-high heat, then partially cover the pot with a lid and boil for 15 minutes, stirring occasionally. Stir in the remaining ⅓ cup heavy cream and adjust salt to taste. Blend the soup with an immersion blender to make it creamy, then serve hot in the OmieBox thermos. Cottage Cheese Egg Bites 🧀 8 large eggs 1 cup cottage cheese 1-½ cups shredded cheddar cheese ½ teaspoon salt ¼ teaspoon black pepper Optional add-ins: vegetables, chopped bacon or sausage (cooked), finely chopped herbs Preheat the oven to 325F and spray a muffin pan with cooking spray. Add the eggs, cottage cheese, 1 cup of the cheddar, salt, and pepper to a blender. Blend on high for about 10 seconds until frothy (don’t overblend or your egg bites might collapse, like ours did!) Place the muffin pan on a sheet pan. Pour the egg mixture into the wells, filling them three-quarters of the way. Carefully mix in any additional flavors/ingredients, then top the egg bites with the remaining cheddar cheese. Bake for 25 to 30 minutes until they have set. Cool for at least 5 minutes, then carefully remove them from the pan with a butter knife or offset spatula. They’ll stay good in the fridge for up to 3 days, or in the freezer for up to 3 months. Recipes from @nytcooking #omielife #omiebox #kidslunchideas #bentobox ## Stats - **Views:** 8,181 - **Likes:** 95 - **Shares:** 0 - **Comments:** 8 ## Tags bentobox, omiebox, kidslunchideas, omielife --- Copyright (c) Gondola