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. Tomato and avocado salad
176cal, 2p, 5c, 14f (per meal)
3 tbsp minced (45g)
3 tbsp (45mL)
3/4 tbsp (11mL)
1/4 tbsp (2g)
1/4 tbsp (5g)
1/4 tbsp, ground (2g)
1 1/2 avocado(s) (302g)
1 1/2 medium whole (2-3/5" dia) (185g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.