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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the lentils in a bowl with water to cover and let soak for a few hours. | 2. Drain and place in a saucepan with the onions, carrots, celery, tomato puree, parsley, and enough water to cover by about 2 inches. This may be more or less than 4 cups. Use your best judgement. | 3. Bring to a boil, cover and reduce heat. Simmer until the lentils are tender; about 15 or 20 minutes. | 4. Meanwhile season the meat with salt and pepper and form into marble sized meatballs. | 5. Melt the fat in a pan and brown the balls on all sides. | 6. Add the meatballs and the fat from the pan to the soup and simmer until cooked through. | 7. Season to taste and serve in heated bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	2	cups	dried	163.24	34.0956	13.7984	0.847
onion	2		chopped	128.0	29.888	3.52	0.32
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	2		chopped	32.32	5.9994	1.3938	0.3434
tomato puree	1	cup		95.0	22.45	4.125	0.525
italian parsley	1/3	cup	chopped	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
salt pepper				-	-	-	-
chicken	5	tablespoons	rendered fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.