Meal Details
1. Lentil and veggie soup
694cal, 44p, 97c, 4f (per meal)
2 1/2 cup (480g)
10 cup(s) (mL)
5 cup, chopped (200g)
5 tbsp (19g)
5 clove(s) (15g)
7 1/2 cup (1013g)
Recipe has been scaled from original by 2.5x. 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. Cranberry spinach salad
285cal, 5p, 21c, 19f (per meal)
1/2 cup (80g)
1/2 cup, chopped (58g)
1 1/2 6oz package (255g)
1/2 cup (120mL)
1 1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.