Inside the Rustic Kitchen · by Emily★ 4.9 (7)
Pasta e Lenticchie (pasta and lentils)
NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 28%
CARBS 56G45% OF CAL
7G FIBER11G SUGAR38G OTHER
FAT 23G42% OF CAL
7G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Neapolitan one-pot pasta and lentil dish made rich with pancetta, tomato, and herbs. Comforting and hearty with tender pasta and lentils in a savory broth. A satisfying Italian rustic main course.
mainitalianpastasoupporkbeans🍲 stockpotdairy free
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot
- 1 celery
- 1 onion
- 1/4 cup Italian white wine ((60ml))
- 3.5 oz diced pancetta ((100g))
- 2 garlic cloves
- 1 Bay leaf
- 1 sprig Rosemary
- 1 cup passata (tomato puree US (250g))
- 3/4 cup dried green lentils (rinsed (150g))
- 2 and 1/2 cups small pasta ((200g) such as Ditali or small shells)
- 3 cups vegetable stock ((700ml))
- 1 3/4 cups water ((400ml))
- Olive oil
- Salt and pepper
At a glance
PER SERVING · TIME 65M
CAL 25%·PRO 28%
CARBS 56G45% OF CAL
7G FIBER11G SUGAR38G OTHER
FAT 23G42% OF CAL
7G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1460mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.