Meal Details

1. Lentil and veggie soup

463cal, 29p, 65c, 2f (per meal)

Scale to:

1 2/3 cup (320g)

6 2/3 cup(s) (mL)

3 1/3 cup, chopped (133g)

1/4 cup (13g)

3 1/3 clove(s) (10g)

5 cup (675g)

Recipe has been scaled from original by 1.67x. 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. Edamame & beet salad

171cal, 9p, 12c, 7f (per meal)

Scale to:

4 cup (120g)

4 tbsp (60mL)

2 cup (236g)

8 beet(s) (400g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.