Lentil Minestrone with Pasta

A quickly prepared and hearty dish made from well-known ingredients. Pancetta and Parmesan give it a strong flavor, which is nicely rounded off with lemon juice.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 200 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Green, raw

  • 2 pod Garlic, fresh

  • 400 g Lentils, raw

  • 1 can Tomato, pieces - can

  • pieces Juice, lemon

  • pieces Salt, table

  • 200 g Pasta, Macaroni

  • pieces Cheese, Parmesan, hard

Steps

  1. Rinse the lentils in cold water. Cut the pancetta into cubes or rectangles, chop the onion, dice the carrot and celery, and finely chop the garlic.

  2. Heat olive oil in a large pot and fry the pancetta until the pieces are nicely browned. Add the onion, carrot, and celery, and sauté for 5 minutes.

  3. Add the garlic and once it becomes fragrant, stir in the lentils. Mix well and add the tomatoes, which have been slightly crushed with a fork or by hand. Pour in enough water to fully cover the lentils, adding more as needed during cooking.

  4. Cook for 25 minutes, then carefully season with salt and stir in the lemon juice.

  5. Just before the end of cooking, prepare your choice of pasta and mix it in before serving. Serve with grated Parmesan.

Nutrition Information (Per 100g)

  • Calories: 232.03 kcal
  • Fat: 7.69 g
    • Saturated Fat: 1.99 g
  • Carbohydrates: 29.18 g
    • Sugars: 1.33 g
  • Protein: 10.21 g
  • Fiber: 8.82 g