Mixed pasta and lentil soup

Mixed pasta and lentil soup

Preparation time:

Less than 30 Minuti

Nutritional information:

353kcal / per serving

Course:

First course

i

Seasonal dish:

Winter

Enviromental Impact:

Very low (0.155kg CO2 eq) i

A traditional dish, characteristic of southern Italian cuisine, plant-based and with no animal fats.

Ingredients for 4 portions

  • Short pasta (macaroni, shell) 200 g
  • Dried lentils (or tinned lentils, drained and rinsed) 200 g (or 300 g)
  • Tomato purée 2 tbsp
  • Medium potato 1
  • Leek 1
  • Bay leaf 1
  • Rosemary 1 sprig
  • Vegetable broth (or water) 2 L
  • Extra virgin olive oil 4 tbsp (40 g)
  • Salt and pepper to taste

Preparation

1.

Wash the leek and finely chop. Heat in a pan with a drizzle of extra virgin olive oil, a bay leaf and a sprig of rosemary.

2.

Add the tomato purée, the potato chopped into small pieces, and the tinned lentils and cook for a few minutes.

3.

Remove the sprig of rosemary and the bay and add water or broth.

4.

Bring to the boil gently for a few minutes and add the pasta, following the cooking times on the packet.

5.

When it is cooked, leave to rest and thicken, adding a drizzle of oil and a little ground black pepper.

Enviromental Impact

Very low

Details

Per serving:

0.155kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.