Directions:
- Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
- Cut the pancetta into 1/4-inch strips and add them.
- Cook, until they begin to render fat, about 3-4 minutes.
- Add in the onion, celery, carrot, and bay leaves.
- Cook until wilted, about 5 minutes.
- Add crushed tomatoes and bring to a simmer.
- Cook until thickened, about 10 minutes.
- Once it is thickened, add lentils, water, and salt; bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
- Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes.
- Serve with a drizzle of olive oil and some grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.77 Kcal (2381 kJ) | ||
| Calories from fat | 162.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.03g | 28% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 9% | |
| Sodium | 933.54mg | 39% | |
| Potassium | 947.36mg | 20% | |
| Total Carbs | 70.52g | 24% | |
| Sugars | 5.5g | 22% | |
| Dietary Fiber | 25.86g | 103% | |
| Protein | 30.16g | 60% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.1mg | 39% | |
| Calcium | 130.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 88.97 Kcal (372 kJ) | ||
| Calories from fat | 25.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 28% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 9% | |
| Sodium | 146.02mg | 39% | |
| Potassium | 148.19mg | 20% | |
| Total Carbs | 11.03g | 24% | |
| Sugars | 0.86g | 22% | |
| Dietary Fiber | 4.04g | 103% | |
| Protein | 4.72g | 60% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 1.1mg | 39% | |
| Calcium | 20.4mg | 13% | |
* 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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