Pasta with lentils, tomato sauce and herbs

Ingredients

• dry pasta: 75 g
• lentils: about 46 g dry (about 110 g cooked)
• tomato sauce: 100 g
• herbs: 20 g
• olive oil: 6 g

Instructions

1. Weigh the dry pasta or cooked noodles.
2. Boil until done and drain the water.
3. Toss with the protein, vegetables and sauce by the gram amounts.

Nutrition

Contains: Gluten

Swaps

• 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.
• 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.
• The dressing can be swapped for yogurt with lemon, mustard and herbs.

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