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Lentil Soup with Veggies and Pasta

 
One serving costs about $0.69

$0.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter lunch,soup,main course,main dish,dinner
spoonacular Score:56%

Spoonacular Score: 56%

 

Lentil Soup with Veggies and Pasta requires roughly approximately 45 minutes from start to finish. This recipe serves 8 and costs 69 cents per serving. This main course has 403 calories, 16g of protein, and 11g of fat per serving. 1 person were glad they tried this recipe. It will be a hit at your Autumn event. This recipe from Foodista requires romano cheese, fettuccine broken into pieces, parsley, and cream of celery soup. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Similar recipes include Lentil Soup With Veggies And Pasta, Lentil Soup With Pasta, and Veggies With Green Lentil.

Ingredients

Servings:
1 cup
1 cup lentils
lentils
1 cup
1 cup fettuccine
fettuccine
1
1  diced carrot
diced carrot
0.5 cups
0.5 cups onion
onion
1
1  garlic clove
garlic clove
1
1  diced celery stalk
diced celery stalk
3 tsps
3 tsps canned italian fresh dried parsley
canned italian fresh dried parsley
0.5 cups
0.5 cups tomato sauce
tomato sauce
10.5 oz
10.5 oz canned cream of celery soup
canned cream of celery soup
3 Tbsps
3 Tbsps olive oil
olive oil
some
some Salt & Pepper
Salt & Pepper
some
some red pepper flakes
red pepper flakes
0.25 cups
0.25 cups romano cheese
romano cheese
1 small
1 small cooked bacon strips
cooked bacon strips
1 cup lentils
1 cup
lentils
1 cup fettuccine
1 cup
fettuccine
1  diced carrot
1
diced carrot
0.5 cups onion
0.5 cups
onion
1  garlic clove
1
garlic clove
1  diced celery stalk
1
diced celery stalk
3 tsps canned italian fresh dried parsley
3 tsps
canned italian fresh dried parsley
0.5 cups tomato sauce
0.5 cups
tomato sauce
10.5 oz canned cream of celery soup
10.5 oz
canned cream of celery soup
3 Tbsps olive oil
3 Tbsps
olive oil
some Salt & Pepper
some
Salt & Pepper
some red pepper flakes
some
red pepper flakes
0.25 cups romano cheese
0.25 cups
romano cheese
1 small cooked bacon strips
1 small
cooked bacon strips

Equipment

bowl
bowl
whisk
whisk
frying pan
frying pan
bowl
bowl
whisk
whisk
frying pan
frying pan


Instructions

Add 4 cups of water (or enough to cover the lentils plus about 2 extra inches) and the lentils to a medium-sized, deep saute pan over medium heat. Cook with the lid just slightly off the pan, for about 15-20 minutes or until the lentils are almost tender. Meanwhile, if you're using bacon (or pancetta), add it to a saute pan and cook over medium-high heat until done. When cooled, crumble the bacon into small pieces and set aside. In a large, deep saute pan over low-to-medium heat, add the olive oil. When hot, add the onion, carrots, garlic and celery and cook until almost soft. Add the tomato sauce, parsley, cream of mushroom or celery soup, 3 cups of water, and salt & pepper to taste. Bring to a boil. Once boiling, add the pasta, lower the heat and cook until the pasta is tender. Drain your lentils when they're almost soft and add them to the pasta and cook, uncovered, for another 10-15 minutes until they're soft. Add the red pepper flakes and adjust the seasonings to your taste. If you think your soup should be a bit creamier, make a roux (I used 1 tablespoon butter and 1 tablespoon flour and that was sufficient) and slowly whisk it into the lentil and pasta mixture and make sure it's incorporated into the soup. If you like it thinner, add a bit more water. Add your bacon or pancetta if your using it and mix it into the soup. When you're ready to serve, add to individual bowls and sprinkle with fresh grated Romano cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.69
Ingredient
1 cup lentils
1 cup fettuccine
1 diced carrot
½ cups onion
1 garlic clove
1 diced celery stalk
3 teaspoons canned italian fresh dried parsley
½ cups tomato sauce
10.5 ounces canned cream of celery soup
3 tablespoons olive oil
some red pepper flakes
¼ cups romano cheese
1 small cooked bacon strips
Price
$0.55
$0.96
$0.11
$0.18
$0.07
$0.02
$0.01
$0.48
$1.91
$0.50
$0.10
$0.50
$0.10
$5.49

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.

Disclaimer

Nutritional Information

Quickview
402 Calories
16g Protein
10g Total Fat
60g Carbs
17% Health Score
Limit These
Calories
402
20%

Fat
10g
17%

  Saturated Fat
2g
16%

Carbohydrates
60g
20%

  Sugar
3g
4%

Cholesterol
55mg
19%

Sodium
374mg
16%

Get Enough Of These
Protein
16g
33%

Selenium
48µg
69%

Manganese
0.93mg
46%

Fiber
10g
40%

Folate
137µg
34%

Vitamin A
1582IU
32%

Phosphorus
293mg
29%

Vitamin B1
0.34mg
22%

Iron
3mg
19%

Copper
0.36mg
18%

Magnesium
70mg
18%

Zinc
2mg
16%

Vitamin B6
0.31mg
16%

Vitamin B5
1mg
15%

Potassium
508mg
15%

Vitamin E
1mg
13%

Vitamin K
13µg
13%

Vitamin B3
2mg
11%

Vitamin B2
0.15mg
9%

Calcium
87mg
9%

Vitamin C
3mg
4%

Vitamin B12
0.22µg
4%

Vitamin D
0.19µg
1%

covered percent of daily need

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