Creamy curried noodle and lentil salad in a glass

Creamy curried noodle and lentil salad in a glass

My Organic Alnatura Recipes

Source: Alnatura, photographer: Frank Weinert

Ingredients:

For four 500 ml glass jars
Salad:
250
g Alnatura spelt pasta spirals
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 creamy curry, mango and papaya spread
100
ml Alnatura vegetable stock
*
Alnatura sea salt
*
Alnatura pepper
4
tbsp Alnatura olive oil
1
tsp Alnatura curry powder
2
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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