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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Source: Alnatura, photographer: Frank Weinert


For four 500 ml glass jars
g Alnatura spelt pasta spirals
g Alnatura beluga lentils
Alnatura sea salt
g green asparagus
Alnatura Origin dried tomatoes, cut into pieces
g Alnatura pistachios, roasted & salted
bunch of mixed herbs (parsley, chervil, chives, tarragon, watercress) with the leaves plucked off
g Alnatura creamy curry, mango and papaya spread
ml Alnatura vegetable stock
Alnatura sea salt
Alnatura pepper
tbsp Alnatura olive oil
tsp Alnatura curry powder
tbsp Alnatura coconut flower syrup
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 just soft, 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.

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