Lunch
Lentils with feta and bread
478 kcal24 g protein3 ingredients60 minutes
VegetarianFasting-friendly with a swap: no feta
Standard portion: 478 kcal and 24 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Lentils | 1 recipe portion (≈ 350 g) | 323 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 |
How to make it
Serve lentils. Serve with wholemeal bread. Add feta.
The recipe for the whole pot: Lentils
4 servings · 60 minutes
- Small lentils1⅓ cups · 250 g
- Onion1 medium · 110 g
- Garlic3 cloves · 9 g
- Carrot1 · 60 g
- Tomato purée2 tablespoons · 32 g
- Olive oil3 tablespoons · 41 g
- Salt⅓ teaspoon · 2 g
Seasoning: bay leaf, pepper, vinegar (optional)
- Rinse the lentils, boil them for 5 minutes in enough water to cover and drain.
- Put them back in the pan with 1½ litres of water, the finely chopped onion and garlic, the carrot sliced into rounds and 2 bay leaves.
- Simmer for 30 minutes.
- Add the tomato purée, oil and salt and boil for another 15 minutes.
- If you like, stir in 1 tablespoon of vinegar at the end.
