Lentil Noodle Salad with Mozzarella and Blueberries
Lentil noodle salad with mozzarella and blueberries - Power pasta dish with lots of proteins. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This pasta is packed with protein thanks to the lentil noodles and mozzarella, as well as cell-protecting antioxidants from the blueberries.
Feta or goat cheese can also be used instead of mozzarella. If you're vegan, you can use tofu instead of cheese and apple syrup instead of honey.
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2.5 g | (10 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139.2 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 379 mg | (38 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 97.1 μg | (49 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 40.8 mg |
Ingredients
- Ingredients
- 7 ozs Lentil noodles
- salt
- 8 ozs Cherry tomatoes
- 1 bunch Basil
- 2 Tbsps Pine nuts
- 3 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 tsp Mustard
- 1 tsp honey
- 1 Tbsp Almond butter
- 4 ozs Blueberries
- 4 ozs Mozzarella (1 ball)
Kitchen utensils
Preparation steps
Cook the lentil noodles in plenty of boiling salted water according to the package instructions until al dente. Pour into a sieve and drain.
Wash and halve the tomatoes. Wash basil, shake dry and pluck leaves. Roast pine nuts in a hot pan without fat at medium heat for 3 minutes; then let cool down.
For the dressing, whisk oil with lemon juice, mustard, honey and almond paste and season with salt and pepper. Mix the dressing with the pasta, tomatoes and half of the basil.
Wash blueberries and dab dry. Pluck mozzarella into pieces. Pour both with the basil leaves over the salad and serve sprinkled with the pine nuts.
