Pasta with Lentil Soup Sauce
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Lentils
10.59 oz
Pasta
3.53 oz
onion
3.53 oz
carrot
3.53 oz
celery
2 cloves
garlic
16.90 fl oz
vegetable broth
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
0.5 tsp
dried thyme
1.00 piece
bay leaf
Directions
Step 1
Cook the lentils according to package instructions. Drain and set aside.
Step 2
Cook the pasta according to package instructions. Drain and set aside.
Step 3
In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
Step 4
Add vegetable broth, cooked lentils, salt, black pepper, dried thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 5
Remove the bay leaf from the pot. Use an immersion blender to blend the soup until smooth.
Step 6
Serve the lentil soup sauce over cooked pasta. Enjoy!
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
50 g
(200
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 2.205 g | 0.44% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.441 g | 1.16% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.3528 mg | 0.39% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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