Lentils with Pasta
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 58 min.
Ready in
Calories:
569
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 stalk Celery
- 2 Tomatoes
- 2 Tbsps olive oil
- 150 grams green Lentils
- 400 grams pureed Tomatoes
- 200 milliliters Vegetable broth
- 400 grams Pasta
- salt
- 2 Tbsps freshly chopped Fresh herbs (Parsley and thyme)
- 1 Tbsp balsamic vinegar
- freshly ground peppers
- 30 grams grated Parmesan
Preparation steps
1.
Peel the onion, garlic, carrot and celery, trim and chop all into small pieces. Rinse tomatoes, remove the stems and cut into small pieces. Fry prepared vegetables in a pan in oil for 2-3 minutes. Add lentils, mix well and pour in the pureed tomatoes and broth. Simmer until the lentils are tender, about 30 minutes, stirring occasionally. Pour in more broth as needed.
2.
Cook the pasta in boiling salted water until al dente.
3.
Add the herbs to the sauce and season with vinegar, salt and pepper. Add the drained pasta to the lentils, distribute among soup bowls and serve sprinkled with Parmesan.
