Lentil Soup

Name: Lentil Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 Knorr Vegetable Stock Pot; 200 g red lentils; 400 g orange tomatoes; 300 g carrots chopped; 200 g spinach chopped; 150 g celery stalks chopped; 3 onions chopped; 4 garlic cloves minced; 15 g fresh ginger minced; 1 teaspoon cumin; 2 teaspoon turmeric; 0.5 l of water; 2 tins of light coconut milk; 2 tablespoon olive oil; lemon juice; 80 g walnuts

Vegetarian

Mix lentils and vegetables for a high protein and fibre soup, with flavour from Knorr Vegetable Stocks.

25 MINS

Cooking Time
Easy

Difficulty
20 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	828.771 kcal
Protein	22.919 g
Fat	58.74 g

1 Knorr Vegetable Stock Pot
200 g red lentils
400 g orange tomatoes
300 g carrots chopped
200 g spinach chopped
150 g celery stalks chopped
3 onions chopped
4 garlic cloves minced
15 g fresh ginger minced
1 teaspoon cumin
2 teaspoon turmeric
0.5 l of water
2 tins of light coconut milk
2 tablespoon olive oil
lemon juice

Garnish

80 g walnuts

Heat the olive oil in a frying pan, add the onions, garlic and ginger and cook everything until the onions are translucent. Then, add the cumin, turmeric, carrot, celery and lentils and fry a little more.
Pour in the coconut milk and water then add Knorr Vegetable Stock Pot and lentils. Bring to a boil and let it simmer until the lentils are cooked.
Once cooked, blend to make a soup but leave a little chunky.
Stir in some spinach and heat through. Finish with a squeeze of lemon and season to taste.
Garnish with walnuts on top.