Lentil soup with vegetables and a whole-grain crispbread
Lunch
470 kcal
Prep time: 35 min Protein 24 · Fat 10 · Carbs 70
Ingredients
- soup: 1 deep bowl, about 380 g
- cooked lentils: 3/4 cup, about 90 g
- crispbread: 1 pc, about 20 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
470 kcal
Protein 24 g
Fat 10 g
Carbs 70 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.