Meal Details

1. Lentil and veggie soup

370cal, 23p, 52c, 2f (per meal)

Scale to:

1 1/3 cup (256g)

5 1/3 cup(s) (mL)

2 2/3 cup, chopped (107g)

2 2/3 tbsp (10g)

2 2/3 clove(s) (8g)

4 cup (540g)

Recipe has been scaled from original by 1.33x. 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.