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Pasta with tomato and lentil sauce
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
663
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 97.8 μg | (163 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 150 grams green Lentils
- 50 grams smoked Bacon
- 1 large can Tomato (peeled)
- 1 onion
- 1 bunch Soup vegetables
- 1 garlic clove
- 3 Tbsps olive oil
- 150 milliliters Vegetable broth
- 1 bay leaf
- 1 tsp thyme
- 1 pinch sugar
- salt
- peppers (from the mill)
- 2 Tbsps parsley (finely chopped)
- thyme (for garnish)
Preparation steps
1.
Finely dice bacon. Rinse and finely chop greens.
2.
Peel and finely chop onion, fry together with the bacon in the olive oil, add garlic (pressed through a garlic press), then add soup vegetables and lentils and cook briefly. Add the laurel and thyme, pour in broth, add tomatoes with juice (making sure to break the tomatoes up a little), season with salt, sugar and pepper, and boil for about 30 minutes. Simmer until the lentils are tender, season to taste, stir in parsley.
3.
Cook pasta in plenty of salted water until al dente, drain and serve with the tomato and lentil sauce. Garnish with thyme.
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