Pestonudeln mit Spinat

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Zutaten

4 Portionen

200 g
4
400 g
80 g Bulgur
Karotten
Linsen aus der Dose
Hazelnuts 300 ml
4 EL
1/2
1 TL
1 TL
1 TL
15 g Bouillon (vegetable)
Olivenöl
Zitrone
Kreuzkümmel
Paprikapulver
Chiliflocken
Frische Petersilie

Variationen

You can also use almonds or pine nuts instead of hazelnuts.

Vorbereitung

5 min

1. Grate carrots
2. Chop hazelnuts coarsely

Kochen

10 min

Cook bulgur in bouillon

according to instructions on the package ~7 min

In a small bowl, mix olive oil, lemon juice, cumin, paprika powder, and chilli flakes

In a large bowl, mix bulgur, lentils, carrots, parsley and dressing

Linsen vorher abgießen