Directions:
- Heat oil in large heavy bottomed casserole.
- Add onion, garlic, celery and bacon.
- Cook stirring over low heat for 10-15 minutes until vegetables soften.
- Add lentils and stir well to coat in oil.
- Add fresh and canned tomatoes.
- Bring to boil.
- Add bay leaves, thyme and stock.
- Simmer for about 40- 60 minutes or until the lentils are cooked.
- Cook the pasta in boiling water until al dente, drain.
- Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.25 Kcal (1931 kJ) | ||
| Calories from fat | 160.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.84g | 27% | |
|---|---|---|---|
| Cholesterol | 12.1mg | 4% | |
| Sodium | 148.06mg | 6% | |
| Potassium | 708.23mg | 15% | |
| Total Carbs | 57.55g | 19% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 14.46g | 58% | |
| Protein | 18.24g | 36% | |
| Vitamin C | 14mg | 23% | |
| Iron | 4.3mg | 24% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 222.71 Kcal (932 kJ) | ||
| Calories from fat | 77.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 27% | |
|---|---|---|---|
| Cholesterol | 5.84mg | 4% | |
| Sodium | 71.49mg | 6% | |
| Potassium | 341.96mg | 15% | |
| Total Carbs | 27.79g | 19% | |
| Sugars | 2.44g | 20% | |
| Dietary Fiber | 6.98g | 58% | |
| Protein | 8.81g | 36% | |
| Vitamin C | 6.8mg | 23% | |
| Iron | 2.1mg | 24% | |
| Calcium | 28.7mg | 6% | |
* 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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