Directions:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes bread down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the thyme springs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.39 Kcal (1856 kJ) | ||
| Calories from fat | 90.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 15% | |
|---|---|---|---|
| Sodium | 169.47mg | 7% | |
| Potassium | 1288.88mg | 27% | |
| Total Carbs | 63.39g | 21% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 25.25g | 101% | |
| Protein | 30.68g | 61% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.4mg | 36% | |
| Calcium | 84.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 74.18 Kcal (311 kJ) | ||
| Calories from fat | 15.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 15% | |
|---|---|---|---|
| Sodium | 28.35mg | 7% | |
| Potassium | 215.64mg | 27% | |
| Total Carbs | 10.6g | 21% | |
| Sugars | 0.7g | 17% | |
| Dietary Fiber | 4.23g | 101% | |
| Protein | 5.13g | 61% | |
| Vitamin C | 1.2mg | 12% | |
| Iron | 1.1mg | 36% | |
| Calcium | 14.1mg | 8% | |
* 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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