Meal Details
1. Lentil and veggie soup
139cal, 9p, 20c, 1f (per meal)
1/2 cup (96g)
2 cup(s) (mL)
1 cup, chopped (40g)
1 tbsp (4g)
1 clove(s) (3g)
1 1/2 cup (203g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Put all ingredients in a large pot and bring to a boil.
2
Let cook for 15-20 minutes until lentils are soft.
3
Season with salt and pepper to taste. Serve.
2. Tossed salad
121cal, 4p, 10c, 4f (per meal)
1 tbsp (15mL)
1/8 cucumber (8-1/4") (38g)
1/2 small (5-1/2" long) (25g)
1/2 hearts (250g)
1/2 small whole (2-2/5" dia) (46g)
1/8 medium (2-1/2" dia) (14g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.