Lentil Soup with Lentils from Italy

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Lentil Soup with Lentils from Italy

Hearty Italian Lentil Soup

Published on April 3, 2019

Total Time:

1 hrs 45 mins

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  • 1 cup lentils

  • 1 ⅓ quarts water, divided

  • ⅔ cup uncooked long grain white rice

  • 1 tablespoon vegetable oil

  • 1 pound ground beef

  • 1 egg, lightly beaten

  • 2 cloves garlic, minced

  • 1 tablespoon grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley

  • 3 tablespoons Italian bread crumbs

  • salt, to taste

  • ground black pepper, to taste

  • 1 quart tomato sauce

  • ¼ cup grated Parmesan cheese for topping

  1. Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.

  2. Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.

  3. Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.

  4. In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

Nutrition Facts (per serving)

324Calories12g Fat34g Carbs21g Protein
None
Nutrition FactsServings Per Recipe8Calories324% Daily Value *Total Fat12g15%Saturated Fat4g22%Cholesterol61mg20%Sodium787mg34%Total Carbohydrate34g12%Dietary Fiber7g24%Total Sugars6gProtein21gVitamin C10mg52%Calcium92mg7%Iron5mg28%Potassium787mg17%
None

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