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Zucchini spaghetti with lentils and goat cheese
Salad with zucchini spaghetti, cherry tomatoes, lentils, goat cheese and almonds.
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Ingredients
Directions
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Put the mint leaves and oil in a tall cup and puree with the hand blender. Season with pepper and salt.
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Heat the rest of the oil in a skillet and fry the zucchini spaghetti for 2 minutes on medium heat.
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Drain well in a colander and press out the excess moisture with the back of a spoon.
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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.
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Add the zucchini spaghetti and lentils and scoop well. Spread over the deep plates and crumble the goat's cheese over it.
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Chop the almonds coarsely. Sprinkle the zucchini spaghetti with the mint oil and sprinkle with the almonds.
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Nutrition
625Calories
Sodium2% DV44mg
Fat66% DV43g
Protein42% DV21g
Carbs11% DV33g
Fiber44% DV11g
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