Lentils with pumpkin and carrot
Dinner
400 kcal
Prep time: 20 min Protein 20 · Fat 11 · Carbs 59
Ingredients
- cooked lentils: 3/4 cup, about 200 g
- pumpkin: about 150 g
- carrot: 1-2 pcs, about 100 g
- canola oil: 1 tbsp, about 10 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
400 kcal
Protein 20 g
Fat 11 g
Carbs 59 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.
- 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.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.