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. Cranberry spinach salad
95cal, 2p, 7c, 6f (per meal)
2 2/3 tbsp (27g)
2 2/3 tbsp, chopped (19g)
1/2 6oz package (85g)
2 2/3 tbsp (40mL)
1/2 tbsp (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.