Directions:
- Heat the oil in a large saucepan, Sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes.
- Add the broth, heat to boiling. Stir in the lentils; heat, stirring occasionally, until boiling.
- Stir in the tomato sauce and parsley.
- Cook, covered, over low heat until the lentils are tender, 45-60 minutes.
- Jus before serving, stir in the cooked pasta. Season with salt and pepper to taste. Serve with coarsely shredded Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.24 Kcal (956 kJ) | ||
| Calories from fat | 36.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 6% | |
|---|---|---|---|
| Sodium | 945.42mg | 39% | |
| Potassium | 715.55mg | 15% | |
| Total Carbs | 34.49g | 11% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 13.3g | 53% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.3mg | 18% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.04 Kcal (264 kJ) | ||
| Calories from fat | 9.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 6% | |
|---|---|---|---|
| Sodium | 261.12mg | 39% | |
| Potassium | 197.63mg | 15% | |
| Total Carbs | 9.53g | 11% | |
| Sugars | 1.26g | 18% | |
| Dietary Fiber | 3.67g | 53% | |
| Protein | 3.05g | 22% | |
| Vitamin C | 7mg | 42% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.9mg | 18% | |
| Calcium | 16mg | 6% | |
* 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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