Healthy Gourmet Kitchen

Turmeric Lentil Noodles

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Average: 4.9 (9 votes)
(9 votes)
Turmeric Lentil Noodles

Turmeric Lentil Noodles - Colorful and aromatic

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
291
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo offers consumers guidance on a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..

Lentil noodles, a wholesome pasta alternative, bring lots of satiating protein and blood-building iron to the plate.

If you like, you can also enjoy the turmeric lentil noodles cold as a pasta salad - for example, at the next barbecue as a side salad.

1 serving contains
(Percentage of daily recommendation)
Calorie291 kcal(14 %)
Protein18 g(18 %)
Fat2 g(2 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage10.3 g(34 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K28.1 μg(47 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.6 mg(43 %)
Folate121 μg(40 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium1,060 mg(27 %)
Calcium94 mg(9 %)
Magnesium114 mg(38 %)
Iron6.3 mg(42 %)
Iodine23 μg(12 %)
Zinc2.8 mg(35 %)
Saturated fatty acids0.4 g
Uric acid167 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
10 ozs yellow and red Cherry tomatoes
2 carrots
2 shallots
1 garlic clove
1 oz Buckwheat (2 TBSP.)
1 tsp olive oil
1 tsp ground Turmeric
1 oz Tomato paste (2 TBSP.)
3 ½ ozs strained tomato
salt
peppers
Chili powder
1 red Cress
9 ozs red Lentil noodles
How healthy are the main ingredients?
BuckwheatTomato pasteolive oilcarrotshallotgarlic clove

Preparation steps

1.

Wash and halve the tomatoes. Clean, peel and finely grate carrots. Peel and finely chop shallots and garlic.

2.

Toast buckwheat in a hot pan without fat over medium heat for 5 minutes. Then set aside.

3.

Meanwhile, heat oil in a frying pan. Sauté shallots and garlic in it for 2 minutes over medium heat and sprinkle with turmeric. Stir in tomato paste and sauté for 3 minutes, then stir in tomatoes, season with salt, pepper and chili powder and simmer for 10 minutes over medium heat. Stir in the carrots and tomatoes and cook for 2 minutes over low heat.

4.

Cook pasta according to package instructions in plenty of boiling salted water until al dente. Then drain, drain and mix with buckwheat in the sauce. Cut cress from the bed. Let lentil noodles cool briefly to go, fill into lunch boxes and garnish with cress.