Meal Details

1. Lentil and veggie soup

694cal, 44p, 97c, 4f (per meal)

Scale to:

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.

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. Easy chickpea salad

350cal, 18p, 38c, 7f (per meal)

Scale to:

3 tbsp (45mL)

3 tbsp (2mL)

3 can(s) (1344g)

1 1/2 small (105g)

3 cup cherry tomatoes (447g)

9 sprigs (9g)

Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.

Add all ingredients to a bowl and toss. Serve!