Directions:
- In a Dutch oven, heat the oil over medium heat.
- Cook the garlic, stirring, 2 minutes or until soft but not brown.
- Add the carrots, celery and onion.
- Cook, stirring, 3 minutes.
- Stir in the stock, tomatoes with their juices, and lentils.
- Bring to a boil over high heat.
- Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally.
- Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender.
- Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender.
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.42 Kcal (709 kJ) | ||
| Calories from fat | 51.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 6.34mg | 2% | |
| Sodium | 460.15mg | 19% | |
| Potassium | 465.08mg | 10% | |
| Total Carbs | 20.46g | 7% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.78 Kcal (254 kJ) | ||
| Calories from fat | 18.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 9% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 2% | |
| Sodium | 165.09mg | 19% | |
| Potassium | 166.85mg | 10% | |
| Total Carbs | 7.34g | 7% | |
| Sugars | 2.15g | 24% | |
| Dietary Fiber | 1.83g | 20% | |
| Protein | 3.47g | 19% | |
| Vitamin C | 2.5mg | 11% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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