Lentil stew with brown rice and herbs

Ingredients

• lentils: about 76 g dry (about 180 g cooked)
• brown rice: about 50 g dry (about 150 g cooked)
• vegetables: 120 g
• olive oil: 10 g
• herbs: 10 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

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.
• You can swap the grain for another. Check the calories for your portion on the package.
• If you reduce the grain portion, add vegetables and recalculate the meal calories.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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