Directions:
- In a large pot, heat the oil over moderate heat, Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15-20 minutes longer.
- Stir the black pepper and the parsley into the soup. Top each serving with some grated Parmesan.
- VARIATIONS: Substitute one chopped fennel bulb for the carrots. Stir one-and-a-half cups spinach, cut into very thin strips, into the soup along with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.64 Kcal (1686 kJ) | ||
| Calories from fat | 107.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 18% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 1% | |
| Sodium | 1235.99mg | 51% | |
| Potassium | 709.6mg | 15% | |
| Total Carbs | 57.94g | 19% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 19.01g | 76% | |
| Protein | 17.33g | 35% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4.9mg | 27% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 52.03 Kcal (218 kJ) | ||
| Calories from fat | 13.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 18% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 1% | |
| Sodium | 159.73mg | 51% | |
| Potassium | 91.7mg | 15% | |
| Total Carbs | 7.49g | 19% | |
| Sugars | 0.7g | 22% | |
| Dietary Fiber | 2.46g | 76% | |
| Protein | 2.24g | 35% | |
| Vitamin C | 2.3mg | 30% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.6mg | 27% | |
| Calcium | 17mg | 13% | |
* 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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