Vegetable and Lentil Noodle Bowl

The Vegetable and Lentil Noodle Bowl is a vibrant and nutritious dish that combines wholesome lentils and colorful vegetables with noodles for a delightful midnight meal. It's packed with flavor and easy to prepare, making it a perfect choice for a late-night indulgence.

Ingredients

• Whole wheat noodles - 150 grams
• Red lentils - 100 grams
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 50 grams, fresh
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a pot, bring 500 ml of vegetable broth to a boil and add the red lentils. Cook for about 15 minutes until the lentils are tender.
2. While the lentils are cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced carrot, bell pepper, and zucchini to the pan. Cook for about 5-7 minutes until the vegetables are softened.
4. Stir in the cumin powder, paprika, salt, and black pepper, mixing well with the vegetables.
5. Once the lentils are cooked, drain any excess liquid and add them to the vegetable mixture in the pan. Stir in the fresh spinach and cook until wilted.
6. In a separate pot, cook the whole wheat noodles according to package instructions. Drain and set aside.
7. Combine the cooked noodles with the lentil and vegetable mixture, tossing to combine. Adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting digestive health.
• Rich in vitamins and minerals from the variety of vegetables.

Tags