Directions:
- Cook the lentils in 1 litre of water for about 25 minutes Drain.
- Meanwhile, cook bacon bits in oil, then add leek, celery and garlic and cook further 10 minutes Add seasonings.
- Add lentils and mix well.
- Cook spaghetti in salted water and drain (keep warm).
- Whisk (or blend in blender) ricotta cheese into evaporated milk until smooth and add to lentils. Bring to a boil while stirring and then pour over the spaghetti. Serve immediately with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.49 Kcal (2502 kJ) | ||
| Calories from fat | 144.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 28.45mg | 9% | |
| Sodium | 235.76mg | 10% | |
| Potassium | 708.18mg | 15% | |
| Total Carbs | 87.68g | 29% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 14.99g | 60% | |
| Protein | 26.03g | 52% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 5.7mg | 32% | |
| Calcium | 154.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 261.17 Kcal (1093 kJ) | ||
| Calories from fat | 63.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 25% | |
|---|---|---|---|
| Cholesterol | 12.44mg | 9% | |
| Sodium | 103.06mg | 10% | |
| Potassium | 309.56mg | 15% | |
| Total Carbs | 38.33g | 29% | |
| Sugars | 2.86g | 26% | |
| Dietary Fiber | 6.55g | 60% | |
| Protein | 11.38g | 52% | |
| Vitamin C | 5.1mg | 19% | |
| Iron | 2.5mg | 32% | |
| Calcium | 67.6mg | 15% | |
* 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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