SHOPPING LIST: Lentil, Cucumber and Feta Salad (2 portions)
Meal Plan 9, Saturday lunch (spring and summer fresh, vegetarian, 1 portion today and 1 tomorrow)

[ ] 400 g tin green or brown lentils in water (1 tin), drained and rinsed
[ ] 100 g cucumber (about 10 cm)
[ ] 100 g cherry tomatoes
[ ] 60 g feta cheese
[ ] 6 fresh mint leaves
[ ] 2 tbsp lemon juice
[ ] olive oil (you need 2 tsp)
[ ] black pepper (you need 1 pinch)

Cupboard check: olive oil, black pepper are probably already at home.
Lentils: use a tin of ready-cooked green or brown lentils in water, not dried ones.
The second portion keeps for 1 day in a covered container in the fridge.