Pasta with Lentils and Peppers
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 62.8 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 red Bell pepper
- 1 small onion
- 2 garlic cloves
- 1 stalk Celery
- 3 Tbsps olive oil
- 100 grams red Lentils
- 150 milliliters Vegetable broth
- 4 dried Tomatoes
- 2 red Pepperoncini
- 400 grams Penne
- salt
- freshly ground peppers
- 2 Tbsps coarsely chopped parsley
- grated Parmesan (for serving)
Preparation steps
1.
Rinse and trim the bell pepper and cut into bite-size strips. Peel and very finely chop the onion and the garlic cloves. Rinse and trim the celery and cut into thin slices.
Sauté the onion, garlic and celery in some oil, add the lentils and pour in the broth. Simmer for about 10 minutes, add the bell pepper and then simmer for another 5 minutes.
2.
Cut the dried tomatoes into thin strips. Rinse the peperoncini, remove the seeds, chop and mix into the simmered vegetables along with the dried tomatoes.
Meanwhile, cook the pasta in salted water until al dente. Drain and allow to drain briefly.
Season the vegetables with salt and pepper and add the pasta to the pan.
Shower with the parsley and serve with Parmesan to taste.
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