Post-Workout Wonder

Lentil Noodle Salad with Mozzarella and Blueberries

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Average: 4.9 (19 votes)
(19 votes)
Lentil Noodle Salad with Mozzarella and Blueberries

Lentil noodle salad with mozzarella and blueberries - Power pasta dish with lots of proteins. Photo: Beeke Hedder

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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
809
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie809 kcal(39 %)
Protein42 g(43 %)
Fat42 g(36 %)
Carbohydrates64 g(43 %)
Sugar added2.5 g(10 %)
Roughage13 g(43 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K33.4 μg(56 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.6 mg(43 %)
Folate139.2 μg(46 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C43 mg(45 %)
Potassium1,422 mg(36 %)
Calcium379 mg(38 %)
Magnesium220 mg(73 %)
Iron11 mg(73 %)
Iodine97.1 μg(49 %)
Zinc6.5 mg(81 %)
Saturated fatty acids13 g
Uric acid239 mg
Cholesterol40.8 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
7 ounces Lentil noodles
salt
8 ounces Cherry tomatoes
1 bunch Basil
2 tablespoons Pine nuts
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Mustard
1 teaspoon honey
1 tablespoon Almond butter
4 ounces Blueberries
4 ounces Mozzarella (1 ball)
How healthy are the main ingredients?
MozzarellaBlueberryPine nutsolive oilBasilMustard
Preparation

Kitchen utensils

1 Pot, 1 Cutting board, 1 Small knife, 1 Skillet

Preparation steps

1.

Cook the lentil noodles in plenty of boiling salted water according to the package instructions until al dente. Pour into a sieve and drain.

2.

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.

3.

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.

4.

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.