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Zuppa Di Lentecchie

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  Lentils 1⁄2 Pound, soaked overnight
  Onion 1 Medium, chopped
  Celery stalks 2 Medium, chopped
  Olive oil 2 Tablespoon
  Tomato concentrate 2 Tablespoon (Leveled)
  Garlic 2 Clove (10 gm), finely chopped
  Chicken stock/Water 2 Pint
  Parsley 2 Tablespoon (Leveled), chopped
  Grilled bacon rashers strip 1 Cup (16 tbs), cut in strips
  Salt To Taste
  Pepper To Taste

Drain the lentils.
Fry the onion and celery in the oil until soft but not brown.
Add the lentils, tomato concentrate, garlic, stock or water and salt and pepper to taste.
Bring to the boil, lower the heat and cover the pan.
Simmer gently, stirring occasionally, for approximately 1 hour or until lentils are soft.
Add the parsley and the pastini and continue to simmer for a further 10 minutes

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2608 Calories from Fat 1206

% Daily Value*

Total Fat 135 g207.4%

Saturated Fat 37.7 g188.7%

Trans Fat 0 g

Cholesterol 253.8 mg84.6%

Sodium 6668.4 mg277.9%

Total Carbohydrates 203 g67.6%

Dietary Fiber 76.1 g304.2%

Sugars 30.3 g

Protein 163 g326.3%

Vitamin A 43.3% Vitamin C 98.9%

Calcium 28.1% Iron 118.3%

*Based on a 2000 Calorie diet

Zuppa Di Lentecchie Recipe