Lentil soup, arugula salad and crispbread
Lunch
412 kcal
Prep time: 13 min Protein 19 · Fat 15 · Carbs 53
Ingredients
- soup: 1 deep bowl, about 370 g
- arugula: about 80 g
- crispbread: 1 pc, about 20 g
- olive oil: 1 tbsp, about 5 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
412 kcal
Protein 19 g
Fat 15 g
Carbs 53 g
Contains: Gluten
Swaps
- Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
- For a low-carb option, replace it with vegetables 200 g.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.
- If you need to cut calories, reduce the oil to 5 g and add vegetables.
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General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.