Meal Details
1. Lentil and veggie soup
416cal, 26p, 58c, 2f (per meal)
1 1/2 cup (288g)
6 cup(s) (mL)
3 cup, chopped (120g)
3 tbsp (11g)
3 clove(s) (9g)
4 1/2 cup (608g)
Recipe has been scaled from original by 1.5x. 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. Tossed salad
242cal, 9p, 20c, 8f (per meal)
2 tbsp (30mL)
1/4 cucumber (8-1/4") (75g)
1 small (5-1/2" long) (50g)
1 hearts (500g)
1 small whole (2-2/5" dia) (91g)
1/4 medium (2-1/2" dia) (28g)
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
