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. Edamame & beet salad

86cal, 5p, 6c, 4f (per meal)

Scale to:

2 cup (60g)

2 tbsp (30mL)

1 cup (118g)

4 beet(s) (200g)

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.