Pasta with Lentil Tomato Sauce and Crumbled Feta
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
659
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 carrot
- 1 onion
- 1 garlic clove
- 5 Tomatoes
- 2 Tbsps olive oil
- 80 grams yellow Lentils
- 1 Tbsp Tomato paste
- 250 milliliters Vegetable broth
- 400 grams Spaghetti
- salt
- cayenne pepper
- 250 grams Feta
- Basil (for garnish)
Preparation steps
1.
For the sauce, peel carrot, onion and garlic and chop finely. Scald and peel tomatoes, cut into quarters, remove cores and dice. Briefly sauté carrot, onion and garlic in hot oil, stir in lentils and tomato paste and deglaze pan with broth. Add tomatoes to sauce mixture and simmer gently for about 15 minutes, adding more broth if necessary.
2.
Boil spaghetti in salted water until al dente and drain.
3.
Season sauce to taste with salt and cayenne pepper and toss with spaghetti. Crumble feta cheese, sprinkle over spaghetti and sauce and garnish with basil to serve.
