Meal Details

1. Lentil and veggie soup

139cal, 9p, 20c, 1f (per meal)

Scale to:

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.

Put all ingredients in a large pot and bring to a boil.

Let cook for 15-20 minutes until lentils are soft.

Season with salt and pepper to taste. Serve.

2. Tomato cucumber salad

71cal, 2p, 7c, 3f (per meal)

Scale to:

1 tbsp (15mL)

1/4 small (18g)

1/4 cucumber (8-1/4") (75g)

1/2 medium whole (2-3/5" dia) (62g)

Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.

Mix ingredients together in a bowl and serve.