Zucchini spaghetti with lentils and goat cheese

Name: zucchini spaghetti with lentils and goat cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 15 g fresh fresh mint only the leaves; 3,5 el mild olive oil; 400 g zucchini spaghetti; 250 g Cherry tomatoes; 1 toe garlic; 0,5 el balsamic vinegar; 205 g HAK lentils in bag; 75 g soft goat cheese; 30 g smoked almonds

Salad with zucchini spaghetti, cherry tomatoes, lentils, goat cheese and almonds.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the mint leaves and oil in a tall cup and puree with the hand blender. Season with pepper and salt.
Heat the rest of the oil in a skillet and fry the zucchini spaghetti for 2 minutes on medium heat.
Drain well in a colander and press out the excess moisture with the back of a spoon.
Fry the cherry tomatoes in the same frying pan for 3 minutes on medium heat. Slice the garlic. Add together with the balsamic vinegar and cook for 30 seconds. with it.
Add the zucchini spaghetti and lentils and scoop well. Spread over the deep plates and crumble the goat's cheese over it.
Chop the almonds coarsely. Sprinkle the zucchini spaghetti with the mint oil and sprinkle with the almonds.