Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
37
High
Nutrition per serving
Calories441 kcal (22%)
Total Fat5.2 g (7%)
Carbs80.1 g (31%)
Sugars7.3 g (8%)
Protein18.6 g (37%)
Sodium452.1 mg (23%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Finely chop garlic, onion, carrot and celery; crush tomatoes, grate mushrooms and rinse lentils
yellow onion0.5 
celery stalk0.5 
carrot0.5 
canned whole peeled tomatoes400g
dried brown lentils½ cup
cloves garlic2 
mushrooms4 ozStep 2
Cook sofritto on medium heat in EVOO for 3 min
CooktopHeat
Sauce Pan
extra virgin olive oilyellow onion0.5 celery stalk0.5 carrot0.5 cloves garlic2 Step 3
Add tomato paste, mushrooms and seasoning; cook for 5 mins and stir occasionally
CooktopHeat
tomato paste1 Tbsp
rosemary
bay leaf1 mushrooms4 oz
basilStep 4
Add canned tomatoes, lentils and 1.5 cups water; simmer for 30 min, stirring occasionally
CooktopHeatcanned whole peeled tomatoes400gdried brown lentils½ cupStep 5
While sauce is simmering, boil about 300g of a long pasta such as spaghetti or fettuccine; reserve 1/2 cup of pasta water
CooktopHeat
PotStep 6
Once sauce is done simmering, add soy sauce and (optionally) blend with immersion blender
soy sauce1 ½ TbspStep 7
Add pasta and pasta water to sauce; mix well
Notes
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