Directions:
- In a kettle combine the lentils, the broth, the celery, the carrots, the tomatoes, the oil, the onion, the parsley, the pancetta, the garlic, the salt, the pepper, and 7 cups water, bring the mixture to a boil and simmer it, covered, skimming the froth, for 1 1/2 hours. Just before serving discard the pancetta if desired and stir in the lemon juice. Ladle the soup into bowls and sprinkle it with the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.91 Kcal (728 kJ) | ||
| Calories from fat | 62.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 8.42mg | 3% | |
| Sodium | 519.78mg | 22% | |
| Potassium | 396.97mg | 8% | |
| Total Carbs | 18.28g | 6% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 8.29g | 33% | |
| Protein | 10.08g | 20% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.27 Kcal (575 kJ) | ||
| Calories from fat | 49.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 11% | |
|---|---|---|---|
| Cholesterol | 6.65mg | 3% | |
| Sodium | 410.29mg | 22% | |
| Potassium | 313.35mg | 8% | |
| Total Carbs | 14.43g | 6% | |
| Sugars | 1.69g | 9% | |
| Dietary Fiber | 6.54g | 33% | |
| Protein | 7.96g | 20% | |
| Vitamin C | 6.4mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 12% | |
| Calcium | 54.6mg | 7% | |
* 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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