Pasta with Lentils and Peppers

Name: Pasta with Lentils and Peppers
Total time: 35 min
Yield: 4
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)

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Health Score:

95 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 35 min.

Ready in

Calories:

538

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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)

How healthy are the main ingredients?

Lentil Celery olive oil parsley onion garlic clove

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Preparation steps

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.

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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Comments

Scorbutico on the 22.08.2022.

Simplicity itself, and really tasty, an excellent way to use up the pepper crop from our vegetable garden. 100g of pasta per person is rather a lot, a standard portion would be 75g. otherwise can't be faulted