This is a very easy, and very flavorful recipe. Healthy too!
Heat olive oil in a soup pot.
Add onion, carrot, and celery. Cook until translucent.
Add garlic and cook a few more minutes.
Add lentils and tomato paste and stir until lentils are fully combined.
Add broth, bay leaves, and pinch of oregano.
Add salt and pepper to taste.
Bring to a boil and simmer uncovered for 40 minutes.
Add tubettini pasta and cook an additional 10 minutes.
When soup is done, splash in the red wine vinegar, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 585 | ||
Calories from Fat: 290 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 146.9mg | 45 % | |
Sodium 173.6mg | 6 % | |
Potassium 836mg | 22 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 12.1g | 49 % | |
Sugars, other 13.1g | ||
Protein 46.5g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 585
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