Tubetti and Umbrian Lentil Soup Recipe

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Tubetti and Umbrian Lentil Soup
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Ingredients:

Directions:

  1. Heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
  2. Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
  3. Add 4 cups water, lentils, pepper to taste and half of the parsley.
  4. Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
  5. About 5 minutes before serving, add the pasta and the remaining parsley.
  6. Cook at a low simmer, until the pasta is al dente.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.85 Kcal (1595 kJ)
Calories from fat 133.89 Kcal
% Daily Value*
Total Fat 14.88g 23%
Sodium 31.19mg 1%
Potassium 577.36mg 12%
Total Carbs 48.02g 16%
Sugars 4.91g 20%
Dietary Fiber 13.87g 55%
Protein 15.17g 30%
Vitamin C 10.8mg 18%
Iron 7.1mg 39%
Calcium 43.9mg 4%
Amount Per 100 g
Calories 205.24 Kcal (859 kJ)
Calories from fat 72.15 Kcal
% Daily Value*
Total Fat 8.02g 23%
Sodium 16.81mg 1%
Potassium 311.14mg 12%
Total Carbs 25.88g 16%
Sugars 2.65g 20%
Dietary Fiber 7.48g 55%
Protein 8.18g 30%
Vitamin C 5.8mg 18%
Iron 3.8mg 39%
Calcium 23.7mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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