Turmeric and lentil soup

Lentil Soup

  • 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

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 828.77 kcal
Protein 22.92 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

  1. 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.

  2. 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.

  3. Once cooked, blend to make a soup but leave a little chunky.

  4. Stir in some spinach and heat through. Finish with a squeeze of lemon and season to taste.

  5. Garnish with walnuts on top.

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