Pasta with Balsacimo-lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 scallions
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams Beluga lentil (soaked)
- 600 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- balsamic vinegar
- sugar
- 350 grams Orecchiette pasta
- 200 grams red, seedless Grape
- 2 Tbsps roasted Pine nuts
Preparation steps
For the lentils: Rinse the scallions and thinly slice them. Blanch briefly in boiling water, rinse with cold water to cool, and drain. Rinse the lentils and drain well. Peel and finely chop the garlic. In a heated skillet with oil, sweat the garlic until fragrant. Stir in the lentils and sauté briefly. Pour in the vegetable broth, season with salt and pepper, and simmer 25-30 minutes over medium heat, while stirring occasionally.
For serving: In a pot of boiling salted water, cook the Orecchiette until al dente. Rinse and halve the grapes. Season the lentils with salt, pepper, vinegar and sugar and stir in the grapes. Drain the pasta and toss with the lentils until combined. Arrange on warmed plates, sprinkled with pine nuts and additional scallions. Serve with freshly ground black pepper.
