Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato, Lentil & Egg Breakfast Soup
A satisfying breakfast featuring lentils cooked, egg, tomato passata.
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- 25 min
- Calories
- 311 kcal
- Protein
- 23.8 g
- Carbohydrates
- 40.8 g
- Fat
- 6.5 g
- Fiber
- 14.7 g
Ingredients
- 140 g lentils cooked
- 55 g egg
- 160 g tomato passata
- 55 g spinach
- 220 g vegetable broth
Instructions
- Cook grains separately if listed. Soften chopped vegetables in a pot with a splash of broth.
- Add the remaining broth, beans and seasonings and simmer until vegetables are tender; add raw poultry or fish and cook fully.
- Stir in delicate greens at the end and serve steaming hot.
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