Lentil soup with chicken and salad
Lunch
555 kcal
Prep time: 13 min Protein 56 · Fat 17 · Carbs 45
Ingredients
- soup: 250 g
- lentils: about 38 g dry (about 90 g cooked)
- chicken: 120 g
- salad: 80 g
- olive oil: 6 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
555 kcal
Protein 56 g
Fat 17 g
Carbs 45 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.
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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.