Vegetable stew with red lentils and buckwheat

Ingredients

• cooked red lentils: about 210 g
• cooked buckwheat: 3/4 cup, about 120 g
• zucchini: about 100 g
• olive oil: 1 tbsp, about 10 g
• herbs: 1 handful, about 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.
• 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.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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