Turmeric Lentil Noodles
Turmeric Lentil Noodles - Colorful and aromatic
Healthy, because
Even smarter
Nutritional values
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.
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 0 mg |
Ingredients
- 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
Preparation steps
Wash and halve the tomatoes. Clean, peel and finely grate carrots. Peel and finely chop shallots and garlic.
Toast buckwheat in a hot pan without fat over medium heat for 5 minutes. Then set aside.
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.
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.
