Lentil Noodles with Veggies
Ingredients:
50g lentil noodles (any lentil-based or high-protein noodles)
150g vegetables (broccoli, zucchini, bell peppers, mushrooms)
1 tsp cold-pressed olive oil or ghee
1 tsp finely chopped garlic
½ tsp cumin seeds
¼ tsp turmeric (optional, for anti-inflammatory benefit)
½ tsp black pepper
Pink salt to taste
1 tbsp chopped coriander or parsley (for garnish)
Instructions:
Boil the lentil noodles as per packet instructions; drain and set aside.
In a pan, heat oil, add cumin seeds and garlic; sauté until aromatic.
Add all chopped vegetables and cook for 4–5 minutes on medium flame until just tender.
Add the cooked noodles, turmeric, salt, and black pepper. Toss gently to combine.
Garnish with fresh coriander or parsley and serve warm.
Nutritional Benefits:
This recipe combines lentil-based protein with anti-inflammatory spices and phytonutrient-rich vegetables, enhancing both muscle recovery and gut microbial diversity. The blend of cumin and turmeric supports digestive enzymes and metabolic balance, making it ideal for sustained energy.
