Directions:
- Heat oil in large stock pot over medium-low heat. Add onion and cook 7-8 minutes or until softened. Add garlic and carrots. Cook, covered, over low heat about 5 minutes or till softened. Add broth and 2 cups of water. Heat to boiling. Stir in lentils and return to a boil, stirring occasionally. Reduce heat to low; cover(leave lid ajar). Simmer until tender, about 30-40 minutes.
- While that's cooking, cook pasta to al dente. Drain.
- Stir pasta into lentils. Add salt and pepper to taste. Serve with the shredded Italian cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.74 Kcal (1083 kJ) | ||
| Calories from fat | 60.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 10% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 2% | |
| Sodium | 903.18mg | 38% | |
| Potassium | 640.98mg | 14% | |
| Total Carbs | 33.04g | 11% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 12.99g | 52% | |
| Protein | 14.67g | 29% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.2mg | 18% | |
| Calcium | 174.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 87.55 Kcal (367 kJ) | ||
| Calories from fat | 20.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 10% | |
|---|---|---|---|
| Cholesterol | 2.43mg | 2% | |
| Sodium | 305.62mg | 38% | |
| Potassium | 216.9mg | 14% | |
| Total Carbs | 11.18g | 11% | |
| Sugars | 1.31g | 15% | |
| Dietary Fiber | 4.4g | 52% | |
| Protein | 4.96g | 29% | |
| Vitamin C | 6mg | 30% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.1mg | 18% | |
| Calcium | 59mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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