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. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
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.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.