Lentil soup, salad and a crispbread
Lunch
373 kcal
Prep time: 13 min Protein 19 · Fat 10 · Carbs 55
Ingredients
- soup: 1 deep bowl, about 380 g
- salad: 1 large bowl, about 120 g
- crispbread: 1 pc, about 20 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
373 kcal
Protein 19 g
Fat 10 g
Carbs 55 g
Contains: Gluten
Swaps
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
- If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
- 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.
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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.