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 kale & avocado salad
288cal, 6p, 12c, 19f (per meal)
2 1/2 bunch (425g)
2 1/2 avocado(s) (503g)
2 1/2 small (145g)
Recipe has been scaled from original by 2.5x. 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.