Italian Lentil Stew with Pancetta & Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian soup with tender lentils, pasta, salty pancetta, and aromatic herbs simmered in tomato broth. Hearty and full of flavor, it improves with time and makes great leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1¼ cups (225g) dried green or brown lentils
- 3 Tbsp (45ml) extra virgin olive oil, (divided)
- 4 oz (113g) pancetta, (cubed)
- 2 medium carrots, (peeled and diced or cut into thin rounds)
- 1 medium sweet onion, (diced)
- 1 stalk of celery, (diced)
- 2 cloves of garlic, (finely chopped)
- 1 Tbsp tomato paste
- 28 oz can whole peeled tomatoes
- 6 cups (1.4L) vegetable broth, (chicken-broth or water (or a combination))
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 dried bay leaf
- Parmesan rind, (optional)
- 8 oz (225g) dried small pasta, (such as orecchiette, pasta shells, or ditalini)
- Kosher salt
- Freshly ground black pepper
- High-quality extra virgin olive oil
- Parmigiano Reggiano, (shaved)
- Freshly cracked black pepper
- Toasted bread, (like sourdough, but really use anything you like!)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 1421mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 138mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.