Pasta with lentils, tomato sauce and herbs

Ingredients

• dry pasta: 1 serving, about 75 g
• cooked lentils: 3/4 cup, about 110 g
• tomato sauce: 3/4 cup, about 100 g
• herbs: 1 handful, about 20 g
• olive oil: 1 tbsp, about 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

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• 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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