Middle-Eastern whole-grain pasta with brown lentils & broccoli
Middle-Eastern whole-grain pasta with brown lentils & broccoli: 906 kcal and 39 g protein per serving, ready in 22 minutes. Nutrition calculated from the ingredients.
Ingredients
- 100 g Whole-grain pasta (raw)
- 10 g Olive oil
- 8 g Garlic (chopped)
- 180 g Tomato passata
- 60 g Brown lentils (raw) (weighed raw)
- 120 g Broccoli (in florets)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Cook 100 g whole-grain pasta al dente in plenty of salted water.
- Meanwhile heat 10 g olive oil in a pan and fry 8 g garlic for 30 seconds.
- Add 60 g Brown lentils and sear for 5 minutes.
- Stir in 120 g Broccoli and cook for 3 minutes.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Deglaze with 180 g Tomato passata, reduce 3 minutes and toss with the drained pasta.
Nutrition per serving
- 906 kcal
- 39 g protein
- 133 g carbs
- 25 g fat