Meal Details
1. Lentil and veggie soup
370cal, 23p, 52c, 2f (per meal)
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.
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. Greek salad
146cal, 2p, 6c, 12f (per meal)
1/2 cup (70g)
3 tbsp (45mL)
1 tbsp (15mL)
1 tsp (4g)
2 small whole (2-2/5" dia) (182g)
1 cucumber (8-1/4") (301g)
1 small (70g)
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.