Meal Details

1. Lentil and veggie soup

647cal, 41p, 91c, 3f (per meal)

Scale to:

2 1/3 cup (448g)

9 1/3 cup(s) (mL)

4 2/3 cup, chopped (187g)

1/4 cup (17g)

4 2/3 clove(s) (14g)

7 cup (945g)

Recipe has been scaled from original by 2.33x. 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

211cal, 13p, 14c, 11f (per meal)

Scale to:

1 1/2 cup (420g)

1 1/2 tbsp (23mL)

1 tbsp (3g)

1 tbsp (15mL)

3 tbsp (45mL)

3/4 medium (2-1/2" dia) (83g)

3 cucumber (8-1/4") (903g)

Recipe has been scaled from original by 3x. 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.