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 break down, stirring occasionally, about 8 minutes.
- Add the lentils and mix to coat. Add the broth and stir.
- Add the thyme sprigs. 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.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.67 Kcal (2088 kJ) | ||
| Calories from fat | 122.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 9.59mg | 3% | |
| Sodium | 395.42mg | 16% | |
| Potassium | 1301.8mg | 28% | |
| Total Carbs | 63.79g | 21% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 25.25g | 101% | |
| Protein | 35.75g | 71% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.6mg | 36% | |
| Calcium | 251.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 81.61 Kcal (342 kJ) | ||
| Calories from fat | 20.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 21% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 3% | |
| Sodium | 64.71mg | 16% | |
| Potassium | 213.05mg | 28% | |
| Total Carbs | 10.44g | 21% | |
| Sugars | 0.71g | 17% | |
| Dietary Fiber | 4.13g | 101% | |
| Protein | 5.85g | 71% | |
| Vitamin C | 1.2mg | 12% | |
| Iron | 1.1mg | 36% | |
| Calcium | 41.1mg | 25% | |
* 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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