Meal Details
1. Lentil and veggie soup
463cal, 29p, 65c, 2f (per meal)
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.
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
293cal, 4p, 8c, 23f (per meal)
5 tbsp minced (75g)
5 tbsp (75mL)
1 1/4 tbsp (19mL)
1 1/4 tsp (4g)
1 1/4 tsp (8g)
1 1/4 tsp, ground (3g)
2 1/2 avocado(s) (503g)
2 1/2 medium whole (2-3/5" dia) (308g)
Recipe has been scaled from original by 2.5x. 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.