Carrot Noodles with Asparagus, Lentil Patties and Lime Cream
Carrot noodles, tender asparagus, savoury lentil patties and a zesty lime sour cream: this dish brings together four components that complement each other beautifully. The carrot noodles, spiralised from fresh carrots, stand in for classic pasta and keep the whole plate light. The lime sour cream adds a bright, tangy freshness that pulls everything together and rounds off every bite. Yes, it takes a little time to prepare, but the effort is well worth it.
Ingredients
- 4 carrots, medium-sized
- 1 tbsp olive oil
- salt
- 1 kg asparagus, green or white
- 1 tbsp xylitol sweetener, or a little regular sugar or honey
- 300 g red lentils
- 1 spring onion
- 3 sprigs flat-leaf parsley
- 20 g hazelnuts
- 1 tsp curry powder
- 1 tsp ground cumin
- salt
- pepper
- 2 tbsp sesame seeds
- rapeseed oil, for frying
- 200 ml sour cream
- 1 tsp paprika
- 1 tsp salt
- 2 limes
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 620 kcal | 1,240 kcal |
| Carbohydrates | 58 g | 116 g |
| Protein | 28 g | 56 g |
| Fat | 28 g | 56 g |
| Fibre | 14 g | 28 g |
| of which sugar | 10 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the white asparagus, trim off the woody ends and halve the spears. Set aside.
- Squeeze the limes. Stir the sour cream together with the lime juice in a bowl. Mix in the paprika, salt and pepper, then taste and adjust the lime cream.
- Rinse the red lentils thoroughly under cold water, drain, then cook in about 900 ml water for around 10 minutes. Drain well so that as little water as possible remains in the lentils.
- While the lentils cook, wash and finely chop the spring onion. Wash and dry the parsley leaves.
- In a tall jug or food processor, blitz the spring onion, parsley leaves, hazelnuts, spices (curry powder, cumin, salt and pepper) and the cooked lentils to a coarse, slightly chunky mixture.
- Shape the mixture into patties, scatter with sesame seeds and press them in firmly. Place the patties on a baking tray lined with baking paper.
- Preheat the oven to 120C (fan 100C). Dry the lentil patties in the oven for 15 minutes on each side.
- Cook the asparagus in boiling water sweetened with the xylitol for 8 to 10 minutes, until tender.
- Peel the carrots and turn them into noodles using a spiraliser or vegetable peeler. Cook in a pan with 1 tbsp olive oil for about 2 minutes. Season with salt and pepper.
- Fry the lentil patties in a shallow pan with a little rapeseed oil on both sides. Watch out: the sesame burns quickly, so keep an eye on the heat.
- Arrange the carrot noodles, asparagus and lentil patties on plates and finish with the lime cream. Serve and enjoy straight away.
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Nutrition facts per serving (estimate)
| Calories | 620 kcal |
|---|---|
| Carbohydrates | 58 g |
| Protein | 28 g |
| Fat | 28 g |
| Fibre | 14 g |
| of which sugar | 10 g |
Frequently asked questions
What are carrot noodles?
Carrot noodles are long, pasta-like strands made from carrots, cut using a spiraliser or vegetable peeler.
Can I use white and green asparagus?
Yes, the recipe works with both. Peel white asparagus first; green asparagus doesn't need peeling.
How do I stop the lentil patties from falling apart when frying?
The key is to drain the lentils as dry as possible before blitzing. Drying them in the oven also helps keep the patties firm and stable.
Is the xylitol sweetener essential, or can I swap it?
Xylitol is a sugar substitute. You can replace it with a small amount of regular sugar or honey if you don't have any to hand.
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