Lentil soup with vegetables and a whole-grain crispbread

Ingredients

• soup: 1 deep bowl, about 380 g
• cooked lentils: 3/4 cup, about 90 g
• crispbread: 1 pc, about 20 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified 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.
• 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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