Mixed pasta and lentil soup

Serves four

• Short pasta (macaroni, shell) 200 g
• Dried lentils 200 g (or 300 g tinned lentils, drained and rinsed)
• 2 tbsp tomato purée
• 1 medium potato
• 1 leek
• 1 bay leaf
• 1 sprig of rosemary
• Vegetable broth (or water) 2 l
• 4 tbsp extra virgin olive oil (40 g)
• Salt and pepper to taste

Nutritional information
Per serving: 375 Kcal

Environmental Impact

Per serving: 
155 grams CO₂ equivalence - carbon footprint
477 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Wash the leek and finely chop. Heat in a pan with a drizzle of extra virgin olive oil, a bay leaf and a sprig of rosemary.

Add the tomato purée, the potato chopped into small pieces, and the tinned lentils and cook for a few minutes.

Remove the sprig of rosemary and the bay and add water or broth.

Bring to the boil gently for a few minutes and add the pasta, following the cooking times on the packet.

When it is cooked, leave to rest and thicken, adding a drizzle of oil and a little ground black pepper.

The Chef’s Advice

This dish can be eaten without broth or as a soup. If you use dry lentils, boil them first in plenty of water.

Nutritional Advice

Pasta with lentils is a excellent meal, providing an ideal combination of nutrients and proteins. 

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulses, such as lentils, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.