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Zuppa Di Lentecchie Recipe
|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|
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 mg
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
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