Lentils with Pasta
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 127 μg | (212 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams brown Lentils
- 200 grams Tagliatelle
- 2 Tomatoes (peeled, seeded and diced)
- 1 green chili pepper (cored and cut into thin strips)
- 1 carrot (peeled and finely diced)
- 1 stalk Celery (thinly sliced)
- 125 milliliters dry white wine
- 1 onion (finely chopped)
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 1 bunch Arugula (rinsed and trimmed)
Preparation steps
1.
Soak lentils in water overnight.
2.
Heat oil in a pan and saute onion, chile pepper and pressed garlic for a few minutes. Add lentils with soaking water and wine and simmer for about 40 minutes. Add remaining vegetables 10 minutes before the end of cooking (except tomatoes) and mix well. Add arugula and tomatoes at the end of cooking, simmer briefly and season with salt, pepper and balsamic vinegar.
3.
Cook pasta according to package instructions and drain well. Arrange pasta with lentils on plates and serve.
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