Lentils with Homemade Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,032 cal. | (144 %) | ||
| Protein | 220 g | (224 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 357 g | (238 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 539.2 g | (1,797 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 67.5 mg | (563 %) | ||
| Vitamin K | 5,223.3 μg | (8,706 %) | ||
| Vitamin B₁ | 5 mg | (500 %) | ||
| Vitamin B₂ | 9.1 mg | (827 %) | ||
| Niacin | 145.1 mg | (1,209 %) | ||
| Vitamin B₆ | 25.6 mg | (1,829 %) | ||
| Folate | 9,671 μg | (3,224 %) | ||
| Pantothenic acid | 65.5 mg | (1,092 %) | ||
| Biotin | 104.6 μg | (232 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1,046 mg | (1,101 %) | ||
| Potassium | 52,658 mg | (1,316 %) | ||
| Calcium | 6,350 mg | (635 %) | ||
| Magnesium | 1,855 mg | (618 %) | ||
| Iron | 61.4 mg | (409 %) | ||
| Iodine | 312 μg | (156 %) | ||
| Zinc | 52.9 mg | (661 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 3,890 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 238 g |
Ingredients
- Ingredients
- 250 grams Lentils (such as mountain lentils)
- 1 carrot
- 100 Celery root
- ½ stalk Leeks
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 250 grams Pastry flour
- salt
- 2 eggs
- 2 onions
- 80 grams Bacon
- 1 Tbsp balsamic vinegar
- freshly ground peppers
Preparation steps
Soak the lentils overnight.
Peel the carrot and the celery, trim and cut into small cubes. Rinse, trim and cut the leek into rings. Heat oil in a pan and saute the carrots with the celery and leeks. Pour the vegetable broth and add the soaked lentils. Cover the pan and cook for about 45 minutes over low heat.
For the pasta, mix the flour with 1 teaspoon salt in a bowl. Add about 100 ml (approximately ½ cup) of water and stir until smooth. Add the eggs and gradually add enough water (about 75 ml) (approximately ¼ - ½ cup) until a soft dough has formed. Beat with a wooden spoon until bubbles form. Cover and let rest for about 20 minutes.
Peel the onions, halve and cut into wedges. Saute the onions together with the bacon in a hot pan for about 5 minutes.
Season the lentils with salt and pepper and stir in the balsamic vinegar to taste.
To prepare the pasta, knead the dough again and grate the dough using a grater with large holes into the boiling salted water. Stir occasionally and when the pasta floats on the surface, remove the pasta with a skimmer from the water and drain. Add the pasta to the lentils and arrange on plates. Serve garnished with fried onions and bacon.
