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Pasta with Lentils and Pickled Cucumbers
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Pasta with lentils and pickled gherkins is a vegetarian dish that offers a considerable amount of protein and soluble fiber, aiding in the reduction of harmful cholesterol levels in the body.
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Essential constituent components
– 1 cup of whole grain fusilli pasta (60 g), – 1/3 cup of green lentils (60 g), – half a red onion (50 g), – 7 fresh champignon mushrooms (150 g), – half a cucumber of medium size (200 g), – 1 tablespoon of natural yogurt (25 g), – 1 tablespoon of rapeseed oil (10 g), – seasonings: salt, pepper.
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The procedure for its preparation
Initially, we cook the lentils following the package instructions. Then, we finely chop onions and mushrooms, which we toss onto the heated pan with plant oil. We cover them and simmer them until the mushrooms become tender, and then season them with salt and pepper. Simultaneously, we boil the pasta in slightly salted water. Once the mushrooms are tender, we add slices of zucchini and the previously cooked lentils, which we lightly sauté. Finally, we mix the boiled pasta with natural cheese and place the remaining ingredients on top. The dish is ready!
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Nutritional constituents
Protein: 33 g Carbohydrates: 92.2 g Fat: 14.3 g Dietary Fiber: 14.9 g Total caloric content: 610 kcal.
Meal Plan
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Scientifically reviewed by a clinical dietitian
• 23.03.2026
Katarzyna Mazur
Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
USDA FoodData Central
EFSA
PubMed Clinical Guidelines
