Pasta with Lentils
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 64.7 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams or black Lentils
- 300 grams Tagliatelle
- 1 Red Bell pepper (finely diced)
- 1 carrot (peeled and finely diced)
- 1 stalk Celery (finely diced)
- 125 milliliters dry white wine
- 1 onion (finely chopped)
- 1 Red chili pepper (finely chopped)
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- salt
- freshly ground pepper
- 2 Tbsps Crème fraiche
Preparation steps
1.
Soak lentils overnight in a bowl of water.
2.
In a pot, cook onion, chile pepper and garlic (pressed through a garlic press) in hot oil. Add lentils, with their soaking water, and wine. Simmer 30-40 minutes total. Ten minutes before the end of the cooking time, stir in remaining vegetables. Season with salt, pepper, and balsamic vinegar. Stir in creme fraiche.
3.
Cook pasta in a pot of salted boiling water until al dente, according to package directions. Mix pasta with lentils and serve.
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