- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: Fall, Winter
- Energy 234.14 (Kcal)
- Carbohydrates 39.39 (g) of which sugars 4.88 (g)
- Proteins 15.27 (g)
- Fat 3.30 (g) of which saturated 0.49 (g)of which unsaturated 0.64 (g)
- Fibers 7.65 (g)
- Sodium 365.58 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
Adjust the thickness of the soup to your liking by adding more or less broth. You can increase or decrease the amount of tomato as you prefer.
You can enrich the soup by adding some semolina pasta (about 3 oz in total).
I used regular champignon mushrooms, but you can use other types of fresh cultivated mushrooms, or dried porcini mushrooms softened in lukewarm water.
You can use various types of lentils; in my opinion, the best are those from Castelluccio, small and flavorful.
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