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. Simple mozzarella and tomato salad

322cal, 19p, 9c, 23f (per meal)

Scale to:

4 tsp (20mL)

4 tsp, chopped (4g)

2 2/3 oz (76g)

1 large whole (3" dia) (182g)

Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.