Lentil soup with chicken and crispbread
Lunch
544 kcal
Prep time: 35 min Protein 50 · Fat 12 · Carbs 60
Ingredients
- soup: 1 deep bowl, about 320 g
- cooked lentils: 3/4 cup, about 80 g
- chicken breast: 1 fillet, about 90 g
- crispbread: 1 pc, about 18 g
Instructions
- Measure out the legumes, grain and vegetables.
- Braise the vegetables, then add the main component and spices.
- Cook until done and divide into the specified serving.
Nutrition
544 kcal
Protein 50 g
Fat 12 g
Carbs 60 g
Contains: Gluten
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.
- 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.