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. Simple salad with celery, cucumber & tomato
128cal, 4p, 13c, 5f (per meal)
6 tbsp (90mL)
4 stalk, medium (7-1/2" - 8" long) (160g)
2 package (5.5 oz) (310g)
2 cucumber (8-1/4") (602g)
2 medium whole (2-3/5" dia) (246g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.