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Pasta with Lentils and Pickled Cucumbers
Katarzyna Mazur
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Diets Premium Expert • 23.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Katarzyna Mazur | min read 1 min | Scientifically reviewed by a clinical dietitian 23.03.2026 |
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Key Takeaways
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.
Meal Plan
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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.
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!
Nutritional constituents
Protein: 33 g Carbohydrates: 92.2 g Fat: 14.3 g Dietary Fiber: 14.9 g Total caloric content: 610 kcal.
Katarzyna Mazur
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