Whole-wheat Tagliatelle with Lentils
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 19.32 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 84.04 g | (56 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 3.07 g | (10 %) |
more nutritional values
| Vitamin A | 190.67 mg | (23,834 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 1.04 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54.65 μg | (18 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9.85 mg | (10 %) | ||
| Potassium | 240.27 mg | (6 %) | ||
| Calcium | 67.27 mg | (7 %) | ||
| Magnesium | 16.9 mg | (6 %) | ||
| Iron | 5.66 mg | (38 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 0.96 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 100 grams Pardina Lentils
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams crushed Tomatoes (canned)
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 bay leaf
- 1 thyme
- 400 grams Whole wheat tagliatelle
- 2 sprigs parsley
- 1 Tbsp dark balsamic vinegar
- 1 Tbsp sugar
Preparation steps
1.
Peel the soup vegetables, rinse and cut into small cubes. Rinse the lentils in a sieve and drain well. Peel shallot and garlic, chop finely and sauté in a pan in oil until translucent.
2.
Add vegetables and lentils and sauté briefly, then add tomatoes and the broth and simmer 25-30 minutes over medium heat. Season with salt and pepper and add the bay leaf and the thyme. Meanwhile, cook tagiatelle in salted boiling water until al dente.
3.
Rinse parsley, shake dry and chop finely. Season the lentils with the vinegar and sugar. Combine lentils with the well-drained tagliatelle and parsley, toss briefly and serve in preheated bowls.
