Lentil soup with chicken and salad
Lunch
500 kcal
Prep time: 13 min Protein 38 · Fat 14 · Carbs 52
Ingredients
- soup: 1 deep bowl, about 350 g
- cooked lentils: 3/4 cup, about 90 g
- chicken: 1 serving, about 100 g
- salad: 1 large bowl, about 120 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
500 kcal
Protein 38 g
Fat 14 g
Carbs 52 g
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 meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
- Chicken and turkey can be swapped 1:1 by weight.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.