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 kale & avocado salad
173cal, 4p, 7c, 12f (per meal)
1 1/2 bunch (255g)
1 1/2 avocado(s) (302g)
1 1/2 small (87g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.