Lentil soup, salad and a crispbread
Lunch
530 kcal
Prep time: 13 min Protein 28 · Fat 13 · Carbs 76
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
530 kcal
Protein 28 g
Fat 13 g
Carbs 76 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.