Creamy curried noodle and lentil salad in a glass

Creamy curried noodle and lentil salad in a glass

My Organic Alnatura Recipes
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Preparation time
40min
Serving(s)
4

Source photo: Alnatura - Photographe: Frank Weinert

Ingredients for 4 x 500 ml glass jars

Salad:
250
g Alnatura spelt spirelli
250
g Alnatura beluga lentils
Alnatura sea salt
500
g green asparagus
12
Alnatura Origin dried tomatoes, cut into pieces
125
g Alnatura pistachios, roasted & salted
1
bunch of mixed herbs (parsley, chervil, chives, tarragon, watercress) with the leaves plucked off
Dressing:
300
g Alnatura mango curry paste
100
ml Alnatura vegetable stock
Alnatura sea salt, Alnatura pepper
4
tbsp Alnatura olive oil
1
tsp Alnatura curry powder
Juice of 2 lemons

Cook the noodles and lentils as instructed in boiling salted water until "al dente" and then drain.

Peel the bottom third of the asparagus and cut off the ends. Cut into pieces and cook in boiling salted water for 3 minutes until "al dente", drain and rinse in cold water. Mix with the chopped dried tomato.

Shell the pistachios and chop coarsely.

Layer the various ingredients as you wish in glass jars and garnish with the mixed herbs. Seal the glass jars with a lid and keep in the fridge until you are ready to eat.

For the dressing put all the ingredients in a screw-top jar and shake well.

Tip:
The beluga lentils can be replaced by red lentils, yellow lentils, chickpeas, white beans or split peas. Green peas (fresh or frozen) can be used instead of the asparagus.

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