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Lentil Soup with Veggies and Pasta

 
One serving costs about $0.76

$0.76 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:60%

Spoonacular Score: 60%

 

Lentil Soup with Veggies and Pasta requires about 45 minutes from start to finish. For 76 cents per serving, you get a main course that serves 8. One portion of this dish contains roughly 13g of protein, 10g of fat, and a total of 307 calories. 1 person were glad they tried this recipe. This recipe from Foodista requires lentils, celery stalk, olive oil, and romano cheese. Autumn will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. If you like this recipe, take a look at these similar recipes: Lentil Soup With Veggies And Pasta, Lentil Soup With Pasta, and Lentil Soup Recipe with Pasta.

Ingredients

Servings:
1 cup
1 cup lentils
lentils
1 cup
1 cup fettuccine broken into pieces
fettuccine broken into pieces
1
1  diced carrot
diced carrot
0.5 cup
0.5 cup 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 cup
0.5 cup tomato sauce
tomato sauce
0.5 cup
0.5 cup tomato sauce
tomato sauce
10.5 ounce
10.5 ounce 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 cup
0.25 cup romano cheese
romano cheese
0.25 cup
0.25 cup romano cheese
romano cheese
1 small
1 small cooked bacon strips
cooked bacon strips
1 cup lentils
1 cup
lentils
1 cup fettuccine broken into pieces
1 cup
fettuccine broken into pieces
1  diced carrot
1
diced carrot
0.5 cup onion
0.5 cup
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 cup tomato sauce
0.5 cup
tomato sauce
0.5 cup tomato sauce
0.5 cup
tomato sauce
10.5 ounce canned cream of celery soup
10.5 ounce
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 cup romano cheese
0.25 cup
romano cheese
0.25 cup romano cheese
0.25 cup
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: $0.88
Ingredient
1 cup lentils
1 cup fettuccine broken into pieces
1 diced carrot
½ cups onion
1 garlic clove
1 diced celery stalk
3 teaspoons canned italian fresh dried parsley
½ cups tomato sauce
½ cups tomato sauce
10.5 ounces canned cream of celery soup
3 tablespoons olive oil
some red pepper flakes
¼ cups romano cheese
¼ cups romano cheese
1 small cooked bacon strips
Price
$0.55
$0.51
$0.11
$0.18
$0.07
$0.02
$0.29
$0.48
$0.48
$1.91
$0.50
$0.83
$0.50
$0.50
$0.10
$7.02

Nutritional Information

Quickview
323 Calories
14g Protein
10g Total Fat
43g Carbs
14% Health Score
Limit These
Calories
323k
16%

Fat
10g
17%

  Saturated Fat
2g
17%

Carbohydrates
43g
14%

  Sugar
3g
4%

Cholesterol
36mg
12%

Sodium
669mg
29%

Get Enough Of These
Protein
14g
28%

Vitamin A
2173IU
43%

Fiber
10g
42%

Selenium
28µg
40%

Manganese
0.78mg
39%

Folate
133µg
33%

Phosphorus
263mg
26%

Iron
3mg
20%

Vitamin B1
0.3mg
20%

Vitamin E
2mg
19%

Vitamin K
19µg
19%

Copper
0.33mg
16%

Vitamin B6
0.32mg
16%

Magnesium
62mg
16%

Potassium
529mg
15%

Zinc
2mg
14%

Vitamin B5
1mg
13%

Calcium
131mg
13%

Vitamin B3
2mg
11%

Vitamin B2
0.17mg
10%

Vitamin C
4mg
6%

Vitamin B12
0.18µg
3%

covered percent of daily need

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