Lentil soup with salad and crispbread

Ingredients

• soup: 1 deep bowl, about 350 g
• cooked lentils: 3/4 cup, about 60 g
• salad: 1 large bowl, about 120 g
• crispbread: 1 pc, about 18 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

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.
• 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.

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