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. Simple Greek cucumber salad

141cal, 9p, 9c, 7f (per meal)

Scale to:

1 cup (280g)

1 tbsp (15mL)

2 tsp (2g)

2 tsp (10mL)

2 tbsp (30mL)

1/2 medium (2-1/2" dia) (55g)

2 cucumber (8-1/4") (602g)

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

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.