Name: Curry Spice Lentils Noodles Pasta Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g lentils (green or brown); 250 g whole wheat noodles; 1 medium eggplant, diced; 150 g cherry tomatoes, halved; 1 tablespoon curry powder; 1 medium onion, finely chopped; 2 cloves garlic, minced; 600 ml vegetable broth; 2 tablespoons olive oil; to taste Salt and pepper; 100 g yogurt (for serving); for garnish Fresh mint leaves; for heat Red chili flakes (optional); for added zest Lemon wedges (optional)

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Curry Spice Lentils Noodles Pasta Bowl

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Welcome to a delightful culinary adventure with our Curry Spice Lentils Noodles Pasta Bowl! This vibrant dish combines hearty lentils and tender noodles, beautifully complemented by sautéed eggplant and juicy tomatoes. Finished off with a sprinkle of fresh mint and a generous dollop of creamy yogurt, it's a nutritious and satisfying meal that’s both colorful and crunchy. Feel free to customize by adding your favorite seasonal vegetables or opting for gluten-free noodles to make it your own!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: General Healthy Food

Cuisine: Health-Conscious

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g lentils (green or brown)
250 g whole wheat noodles
1 medium eggplant, diced
150 g cherry tomatoes, halved
1 tablespoon curry powder
1 medium onion, finely chopped
2 cloves garlic, minced
600 ml vegetable broth
2 tablespoons olive oil
to taste Salt and pepper
100 g yogurt (for serving)
for garnish Fresh mint leaves
for heat Red chili flakes optional
for added zest Lemon wedges optional

Equipment

Deep fryer or large pot
Large skillet or frying pan
Chef's knife
Cutting board
Heatproof mixing bowl

Method

Start by rinsing the lentils under cold water and set them aside.
In a large pot, bring the vegetable broth to a boil. Add the lentils and simmer for 20-25 minutes, or until tender but not mushy. Drain and set aside.
While the lentils are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Add the minced garlic and diced eggplant to the skillet. Cook for another 5-7 minutes until the eggplant is soft and slightly browned.
Stir in the curry powder, cherry tomatoes, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
Meanwhile, cook the whole wheat noodles in a separate pot according to package directions. Drain and rinse lightly.
In a large mixing bowl, combine the cooked lentils, sautéed eggplant mixture, and noodles. Toss to combine well.
Serve hot, garnished with fresh mint leaves and a spoonful of yogurt on top. Optionally, add red chili flakes and lemon wedges if desired.

Nutrition

Calories: 380kcalCarbohydrates: 63gProtein: 18gFat: 10gSodium: 340mgPotassium: 740mgFiber: 14gSugar: 4gVitamin A: 275IUVitamin C: 11mgCalcium: 80mgIron: 4.5mg

Notes

For a flavor twist, consider adding a tablespoon of peanut butter to the sauce for creaminess and an extra protein boost!
Any type of legumes can be substituted for lentils, such as chickpeas or black beans, depending on your preference.
This dish can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving. Enjoy your culinary creation!

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Curry Spice Lentils Noodles Pasta Bowl