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Lentil Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 85 g unsmoked bacon, chopped
  • 150 g red lentils
  • 1.2 litre water (stock made with)
  • 23 grams Knorr Ham Stock Cube
  • Few sprigs fresh thyme
  • Freshly ground black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

302kcal

Energy (kJ)

1262kJ

Protein (g)

13.7g

Carbohydrate incl. fibre (g)

31.4g

Carbohydrate excl. fibre (g)

18.1g

Sugar (g)

4.4g

Fibre (g)

13.3g

Fat (g)

13.7g

Saturated fat (g)

4.3g

Unsaturated fat (g)

8.6g

Monounsaturated fat (g)

4.6g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.1g

Cholesterol (mg)

14mg

Sodium (mg)

1112mg

Salt (g)

2.78g

Vitamin A (IU)

5214IU

Vitamin C (mg)

7.1mg

Calcium (mg)

60mg

Iron (mg)

3.16mg

Potassium (mg)

606mg

Total

1207kcal

5049kJ

55.0g

125.5g

72.5g

17.6g

53.0g

54.8g

17.2g

34.4g

18.2g

14.3g

0.3g

58mg

4447mg

11.11g

20855IU

28.6mg

240mg

12.66mg

2423mg


  • 1 Heat the oil and add onion, carrots, celery and bacon and fry for 4 - 5 minutes until the bacon has browned and onions are soft
  • 2 Add remaining ingredients and simmer gently for 35–40 minutes stirring occasionally.
  • 3 . Garnish with a few thyme leaves and add black pepper to taste. Serve chunky or can be blended in a liquidiser.