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Vegetarian Lentil & Ditali Soup

Ingredients
  • Brown or Green Lentils 1 Cup
  • Medium Onion, Diced 1
  • Carrots, Diced 1 Cup
  • Celery Sticks, Diced 1 (~3/4th Cup)
  • Medium Red Bell Pepper, Diced 1
  • Olive Oil 2 Tbsp
  • Kale, Chopped 3 Cups
  • Fresh Thyme 1 Tsp
  • Garlic Powder 2 Tsp
  • Salt 1 Tsp
  • Pepper 1 Tsp
  • Unsalted Chicken or Vegetable Broth 4 Cups
  • Water 7 Cups
  • Flavis Ditali Pasta 1 Cup
  • Fresh Parsley 1 Pinch
  • Shaved Parmesan 1 Pinch
Preparation
8 servings (1 1/2 cup)
  1. Wash and sort through the dry lentils, removing any debris, set aside.
  2. In a large saucepan or Dutch oven add the diced onion, carrot, celery, bell pepper and olive oil. Sauté over medium heat for 6-7 minutes.
  3. Next add in the thyme, garlic powder, salt and pepper, washed lentils and chopped kale. Stir to combine.
  4. Now add the broth and water. Increase the heat to medium-high and allow the soup to come to a boil then reduce the heat to low and cook for 45 minutes stirring occasionally.
  5. Add the pasta and cook an additional 10 minutes, then remove from heat. Garnish with freshly shaved parmesan and chopped parsley.

Recipe by Brittany Sparks

Nutritional values
Serving Size: 1 ½ Cups
Calories 195 kcal
Protein 8.4 g
Total Fat 3.9 g
Saturated Fat 0.5 g
Sodium 391 mg
Total Carbohydrate 33 g
Dietary Fiber 4.9 g
Potassium 432 mg
Phosphorous 115 mg
Calcium 57 mg
Ingredients
  • Brown or Green Lentils 1 Cup
  • Medium Onion, Diced 1
  • Carrots, Diced 1 Cup
  • Celery Sticks, Diced 1 (~3/4th Cup)
  • Medium Red Bell Pepper, Diced 1
  • Olive Oil 2 Tbsp
  • Kale, Chopped 3 Cups
  • Fresh Thyme 1 Tsp
  • Garlic Powder 2 Tsp
  • Salt 1 Tsp
  • Pepper 1 Tsp
  • Unsalted Chicken or Vegetable Broth 4 Cups
  • Water 7 Cups
  • Flavis Ditali Pasta 1 Cup
  • Fresh Parsley 1 Pinch
  • Shaved Parmesan 1 Pinch
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