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Pasta and lentils is a typical dish of Italian cuisine. It is a hearty and tasty first course, perfect for the winter season. Lentils are an ingredient rich in protein and fiber, while the pasta completes the nutritional balance. This delicious dish can be prepared in just a few steps and requires few spices, leaving the pasta and lentils combination as the star.
Step 1 of 5: Cook the lentils in water over low heat.
Step 2 of 5: When they are tender, add the oil, grated garlic, salt and tomatoes.
Step 3 of 5: Cook for another 30 minutes.
Step 4 of 5: Break the mafalde pasta and add it to the soup. Finish cooking using the risotto method.
Step 5 of 5: Once ready and creamy, turn off the heat, wait a few minutes and plate, finishing with chili pepper if you like.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten and Celery
| Average values | Per serving312 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,716 kJ649 kcal | 871 kJ208 kcal |
| Fat | 14.81 g | 4.75 g |
| of which saturated fatty acids | 2.21 g | 0.71 g |
| Carbohydrates | 100.51 g | 32.24 g |
| of which sugars | 11.57 g | 3.71 g |
| Fibre | 12.69 g | 4.07 g |
| Protein | 25.84 g | 8.29 g |
| Salt | 1.34 g | 0.43 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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