Rice with lentils Ingredients: ✓ 80 g rice ✓ 40 g dry lentils ✓ No 1 table spoon of onion, cut into small slices ✓ A pinch of pepper (if you like) ✓ No 1 spoon of olive oil ✓ No 1 teaspoon of vegetable margarine ✓ Vegetable broth made with carrot, onion, tomato and celery	Fig. 9
Notes: Boil the lentils in plenty of water, avoid soaking and discard the cooking water. In a saucepan, sauté the onion in the oil add the lentils, pepper and vegetable broth and simmer over low heat. Boil the rice in another pot, drain well and add to the lentils, stir well and slowly adding a teaspoon of vegetable margarine.
Pasta and chickpeas Ingredients: ✓ 80 g pasta ✓ 50 g potato ✓ 100 g chickpeas, previously boiled ✓ No 1 table spoon of onion cut into small slices ✓ No 1 table spoon of celery cut into small slices ✓ No 2 table spoons of olive oil ✓ a small ripe tomato ✓ 1/2 clove of garlic ✓ A small spring of rosemary ✓ A pinch of pepper (if you like)	Fig. 10
Notes: Peel the potato, cut into pieces and boil in water. Dice the tomato and put it into a pan with 1 tablespoon of olive oil. Add the onion, the celery, the garlic and the rosemary. Cover with water and cook as long as they are soft. Remove the rosemary and add 3/4 of the chickpeas. Cook a few more minutes and then blend it all with an immersion blender. Add the remaining chickpeas and add water as needed. Cook for fifteen minutes and then add the pasta. Finish cooking. Add a spoon of olive oil (and black pepper if you like) before serving.
Strawberry ice cream (without milk) Ingredients (3–4 servings) : ✓ 300 g strawberry pulp ✓ 120 g sugar ✓ No 1 table spoon of lemon juice	Fig. 11
Notes: Put the strawberries in a blender with the lemon juice. Pour into a bowl, add sugar and mix well. Put in the freezer for one hour, then pass it to the mixer to break up the ice crystals and put in the freezer for two hours. This recipe can be used also with the low and very low protien diets.