Pasta with Lentil Sauce
(3 votes)
(3 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
570
calories
Calories
Healthy, because
Even smarter
Nutritional values
This pasta is rich in plant protein from the lentils.
Add a nut-based cheese on top of this pasta for added flavor and protein.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 18.65 g | (19 %) | ||
| Fat | 10.32 g | (9 %) | ||
| Carbohydrates | 97.77 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.36 g | (21 %) |
more nutritional values
| Vitamin A | 696.63 mg | (87,079 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.72 mg | (14 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 99.7 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9.31 mg | (10 %) | ||
| Potassium | 750.11 mg | (19 %) | ||
| Calcium | 83.94 mg | (8 %) | ||
| Magnesium | 29.34 mg | (10 %) | ||
| Iron | 5.93 mg | (40 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 2 tsps ginger
- 2 carrots
- 7 ozs Red Lentils
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 3 ozs dry white wine (vegan)
- 10 ozs Vegetable broth
- 1 sprig rosemary
- 1 bay leaf
- 14 ozs Whole wheat rigatoni (or spelt pasta)
- salt
- 2 Tbsps Ajvar (vegan)
- freshly ground peppers
- ground paprika (sweet)
Preparation steps
1.
Peel onion, garlic and ginger and finely chop. Peel carrot and cut into approximately 1/2 inch cubes. Rinse lentils in a colander.
2.
Heat oil in a saucepan and sauté onion, garlic and ginger. Add carrots and tomato paste and fry briefly, then add wine. Add broth and lentils. Add rosemary and bay leaf and simmer for 5-8 minutes.
3.
Cook pasta in a pot of boiling salted water until al dente.
4.
Season the sauce with salt, ajvar, pepper and paprika. Remove bay leaf and rosemary. Drain pasta, add to the saucepan, mix and serve immediately. Serve garnished with rosemary if desired.
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