Lentil curry with brown rice and spinach

Ingredients

• cooked lentils: 3/4 cup, about 150 g
• cooked brown rice: 3/4 cup, about 130 g
• vegetables: 1 large plate, about 150 g
• sauce: 2 tbsp, about 35 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified serving.

Nutrition

No common allergens

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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