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. Naan bread

131cal, 4p, 22c, 3f (per meal)

Scale to: , 1/2 piece(s)

1/2 piece(s) (45g)

3. Simple salad with celery, cucumber & tomato

85cal, 3p, 9c, 3f (per meal)

Scale to:

4 tbsp (60mL)

1 1/3 package (5.5 oz) (207g)

1 1/3 cucumber (8-1/4") (401g)

1 1/3 medium whole (2-3/5" dia) (164g)

2 2/3 stalk, medium (7-1/2" - 8" long) (107g)

Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.