Directions:
- Heat the olive oil in a large pot over medium heat.
- Add onion, garlic and red pepper flakes.
- Cook stirring occassionaly until the onion is slightly soft about 2 minutes.
- Remove 1 tablespoon of the olive oil and set aside.
- Add the tomato paste and cook stirring for 2 minutes.
- Add the chicken broth, 4 cups water and the cheese rind if using.
- Bring mixture to boil, then add dry pastaand cook stirring occasionally for about 5 minutes.
- Add the lentils, drained and undrained.
- Reduce heat to medium low and simmer until the pasta is tender, about 10-12 minutes.
- In the meantime whisk 1 tablespoon parsley and and 1 tablespoon water into the reserved oil.
- Stir 1/4 cup parmesan cheese and the remaining parsley into the soup.
- Remove cheese rind.
- Add salt to taste.
- Ladle into bowls and drizzle with flavored oil and top with grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.79 Kcal (1121 kJ) | ||
| Calories from fat | 124.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 21% | |
|---|---|---|---|
| Cholesterol | 9.58mg | 3% | |
| Sodium | 232.42mg | 10% | |
| Potassium | 201.83mg | 4% | |
| Total Carbs | 25.7g | 9% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 181.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 106.68 Kcal (447 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 21% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 3% | |
| Sodium | 92.59mg | 10% | |
| Potassium | 80.4mg | 4% | |
| Total Carbs | 10.24g | 9% | |
| Sugars | 0.77g | 8% | |
| Dietary Fiber | 1.49g | 15% | |
| Protein | 4.45g | 22% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 0.6mg | 9% | |
| Calcium | 72.2mg | 18% | |
* 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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