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Ingredients
- 150 g di carote pelate e a pezzi
- 100 g di cipolla in quarti
- 1 cucchiaino colmo di timo le foglioline lavate e asciugate
- 3 gambi di prezzemolo fresco le foglioline lavate e asciugate
- 20 g di olio extravergine di oliva + q.b. per irrorare
- 50 g di pancetta
- 500 g di lenticchie cotte, sciacquate e scolate
- 50 g di pangrattato
- 2 uova
- 1 pizzico di sale
- 20 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzioni
- Calories
- 180 kcal / 753 kJ
- Protein
- 10.5 g
- Fat
- 7.5 g
- Carbohydrates
- 18.8 g
- Fibre
- 6.7 g
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