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Turmeric and lentil soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 2 tablespoon olive oil
  • 3 onions chopped
  • 4 garlic cloves minced
  • 15 g fresh ginger minced
  • 1 teaspoon cumin
  • 2 teaspoon turmeric
  • 300 g carrots chopped
  • 150 g celery stalks chopped
  • 200 g red lentils
  • 2 tins of light coconut milk
  • 400 g diced tomatoes
  • 0.5 l of water
  • 2 Knorr vegetable stock pots
  • 200 g spinach chopped
  • lemon juice
  • 80 g walnuts

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

22.1g

Energy (kJ)

3354kJ

Energy (kcal)

802kcal

Carbohydrate incl. fibre (g)

59.0g

Carbohydrate excl. fibre (g)

47.2g

Sugar (g)

8.8g

Fibre (g)

11.7g

Fat (g)

58.5g

Saturated fat (g)

40.3g

Unsaturated fat (g)

14.2g

Monounsaturated fat (g)

7.9g

Polyunsaturated fat (g)

6.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

982mg

Salt (g)

2.45g

Vitamin A (IU)

16097IU

Vitamin C (mg)

31.4mg

Calcium (mg)

172mg

Iron (mg)

13.21mg

Potassium (mg)

1492mg

Total

88.3g

13416kJ

3208kcal

235.8g

189.0g

35.3g

46.8g

233.9g

161.4g

56.7g

31.8g

24.9g

0.0g

0mg

3929mg

9.82g

64387IU

125.4mg

688mg

52.82mg

5970mg


  • 1 Heat the olive oil in a frying pan
  • 2 Add the onions, garlic and ginger and cook everything until the onions start to become translucent
  • 3 Add the cumin, turmeric, carrot, celery and lentils and fry a little more
  • 4 Pour in the coconut milk, tomato cubes, water and the Knorr vegetable stock pots and bring to a boil
  • 5 Let it simmer until the lentils are cooked
  • 6 Blend a little with a hand blender but keep it quite chunky
  • 7 Stir in some spinach and heat through
  • 8 Finish off with a squeeze of lemon and some salt and pepper
  • 9 Sprinkle some walnuts on top.