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Organic Italian Lentil Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 medium carrot
  • 1 large onion
  • 1 medium courgette
  • 1 tbsp olive oil
  • 4 fresh garlic cloves
  • 400 g tinned brown lentils drained
  • 50 g kale sliced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 200 ml water
  • 300 ml Knorr Organic Beef Liquid Stock
  • 400 ml tinned chopped tomatoes
  • salt
  • pepper
  • cavolo nero

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

167kcal

Energy (kJ)

700kJ

Protein (g)

8.9g

Carbohydrate incl. fibre (g)

26.3g

Carbohydrate excl. fibre (g)

20.1g

Sugar (g)

6.0g

Fibre (g)

7.0g

Fat (g)

4.9g

Saturated fat (g)

0.7g

Unsaturated fat (g)

3.4g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

417mg

Salt (g)

1.04g

Vitamin A (IU)

7279IU

Vitamin C (mg)

76.1mg

Calcium (mg)

140mg

Iron (mg)

2.61mg

Potassium (mg)

649mg

Total

668kcal

2802kJ

35.7g

105.2g

80.4g

24.2g

27.8g

19.6g

3.0g

13.6g

10.2g

2.5g

0.0g

0mg

1668mg

4.17g

29115IU

304.2mg

559mg

10.45mg

2597mg


  • 1 Cut the carrot, onion and courgette into small cubes
  • 2 Heat the oil in a large saucepan and add the onions and carrots. Fry for 4-5 minutes and add the chopped garlic
  • 3 Add the water with the Knorr stock, canned tomatoes and dried herbs
  • 4 Bring to a boil and cover. Simmer for 10-15 minutes while stirring occasionally
  • 5 Add the courgette cubes, lentils and the cavelo nero and cook for another 8 minutes
  • 6 Season to taste