Lentil Minestra
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
Lentils
3.53 oz
Carrots
3.53 oz
celery
3.53 oz
onion
2 cloves
garlic
14.12 oz
Tomatoes
33.80 fl oz
vegetable broth
3.53 oz
pasta
2 tbsp
olive oil
1 tsp
Salt
1 tsp
Pepper
1 tsp
Dried Oregano
Directions
Step 1
Rinse the lentils under cold water and set aside.
Step 2
Chop the carrots, celery, onion, and garlic.
Step 3
Heat olive oil in a large pot over medium heat. Add the chopped vegetables and sauté until they are softened.
Step 4
Add the lentils, tomatoes, vegetable broth, dried oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.
Step 5
Cook the pasta separately according to the package instructions. Drain and set aside.
Step 6
Once the lentils are tender, add the cooked pasta to the pot. Stir well and let it simmer for an additional 5 minutes.
Step 7
Serve the Lentil Minestra hot, garnished with fresh herbs if desired.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 26.49 kcal | 1.32% |
| Vitamin A | 44.15 IU | 4.91% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 3.532 g | 0.71% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 1.3245 g | 3.49% |
| Sugars | 0.4415 g | 0% |
| Protein | 1.3245 g | 1.56% |
| Vitamin C | 2.649 mg | 2.94% |
| Calcium | 8.83 mg | 1.77% |
| Iron | 0.4415 mg | 0.09% |
| Potassium | 70.64 mg | 14.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0883 mg | 6.79% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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