Lentil Minestra

Lentil Minestra
Fat 29% Carbs 51% Protein 20%
Percent Calories

2 serving of lentil minestra contains 879 Calories. The macronutrient breakdown is 51% carbs, 29% fat, and 20% protein. This is a good source of protein (82% of your Daily Value), fiber (61% of your Daily Value), and potassium (28% of your Daily Value).

4 servings
Prep Time
15 minutes
Cook Time
35 minutes



  1. Prepare the ingredients: Preheat the oven to 425 degrees F. Wash and dry the fresh produce. Slice the baguette in half lengthwise. Peel and thinly slice the garlic. Peel the carrot and thinly slice into rounds. Halve the fennel; remove and discard the core. Small dice the fennel. Thinly slice the celery. Peel and small dice the onion. Pick the sage leaves off the stems; discard the stems. Roughly chop the walnuts. Thinly slice the Fontina cheese.
  2. Crisp the sage: In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sage in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate, leaving any remaining oil in the pot; season the sage with salt and pepper. Set aside.
  3. Start the minestra: Heat the pot of reserved oil on medium until hot. Add the garlic, carrot, fennel, celery and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until tender. Add the tomato paste. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and fragrant.
  4. Finish the minestra: Add the lentils and 4½ cups of water to the pot of vegetables; season with salt and pepper. Heat the mixture to boiling on high. Reduce the heat to medium-high and simmer, stirring occasionally, 18 to 20 minutes, or until the lentils are tender.
  5. Make the fontina walnut toast: While the lentils cook, place the sliced baguette halves on a sheet pan, cut sides up. Top with the Fontina cheese, walnuts and half of the Parmesan cheese; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until the Fontina cheese has melted and the walnuts are lightly toasted. Remove from the oven and set aside in a warm place.
  6. Plate your dish: Divide the finished minestra between 2 bowls. Serve with the Fontina-walnut toast on the side. Garnish the lentils and toast with the crispy sage and remaining Parmesan cheese. Enjoy!

Nutrition Facts

For 2 serving of lentil minestra (929g)

Nutrient Value %DV
Calories 879
Fats 29g 37%
Saturated fats 10g 49%
Trans fats 0g
Cholesterol 43mg 14%
Sodium 394mg 17%
Carbs 114g 42%
Net carbs 97g
Fiber 17g 61%
Sugar 10g
Protein 46g
Calcium 386mg 39%
Iron 8mg 101%
Potassium 1325mg 28%
Vitamin D 0.3μg 2%
Vitamins and Minerals
Alpha carotene 1063μg
Beta carotene 3053μg
Caffeine 0mg
Choline 124mg 23%
Copper 1mg 103%
Fluoride 3μg
Folate (B9) 519μg 130%
Lycopene 2301μg
Magnesium 107mg 26%
Manganese 2mg 89%
Niacin 4mg 24%
Pantothenic acid 3mg 52%
Phosphorus 594mg 85%
Retinol 89μg
Riboflavin (B2) 0.4mg 29%
Selenium 10μg 18%
Theobromine 0mg
Thiamine 1mg 77%
Vitamin A IU 6271IU
Vitamin A 387μg 43%
Vitamin B12 1μg 27%
Vitamin B6 1mg 64%
Vitamin C 21mg 24%
Vitamin D IU 9IU
Vitamin D2 0μg
Vitamin D3 0.3μg
Vitamin E 2mg 16%
Vitamin K 69μg 57%
Zinc 5mg 50%
Sugar 10g
Sucrose 3g
Glucose 2g
Fructose 2g
Lactose 0g
Maltose 0.3g
Galactose 0.1g
Starch 48g
Saturated fats 10g 49%
Monounsaturated fats 8g
Polyunsaturated fats 8g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 1g
Arginine 3g
Aspartic acid 4g
Cystine 0.4g
Glutamic acid 6g
Glycine 1g
Histidine 1g
Hydroxyproline 0g
Isoleucine 1g
Leucine 3g
Lysine 2g
Methionine 0.4g
Phenylalanine 2g
Proline 2g
Serine 2g
Threonine 1g
Tryptophan 0.3g
Tyrosine 1g
Valine 2g