Directions:
- In a dutch oven (or large pot) saute the onion, carrot, garlic and the thyme in olive oil until lightly browned.
- Add the lentils and the rest of the ingredients (except the spaghetti and the parsley) along with the broth. Reduce the heat to medium.
- Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
- Meanwhile, cook the spaghetti. Toss the cooked pasta with a little fresh olive oil and the parsley if desired.
- Pour the sauce over the spaghetti. Garnish with additional parsley and parmesan cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.61 Kcal (2443 kJ) | ||
| Calories from fat | 57.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 10% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 2865.16mg | 119% | |
| Potassium | 1153.72mg | 25% | |
| Total Carbs | 108.72g | 36% | |
| Sugars | 17.25g | 69% | |
| Dietary Fiber | 20.81g | 83% | |
| Protein | 22.88g | 46% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 7.9mg | 44% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 178.78 Kcal (749 kJ) | ||
| Calories from fat | 17.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 10% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 877.71mg | 119% | |
| Potassium | 353.43mg | 25% | |
| Total Carbs | 33.3g | 36% | |
| Sugars | 5.29g | 69% | |
| Dietary Fiber | 6.37g | 83% | |
| Protein | 7.01g | 46% | |
| Vitamin C | 4.8mg | 26% | |
| Iron | 2.4mg | 44% | |
| Calcium | 29.4mg | 10% | |
* 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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