Italian Lentil Soup
- 200 g carrot
- 75 g onion
- 12 g fresh garlic cloves
- 400 g tinned brown lentils
- 300 g courgettes
- 3 g dried oregano
- 3 g dried thyme
- 500 mL water
- 1 Knorr vegetable stock pot
- 300 ml can diced tomatoes
- salt and pepper to taste
Cut the carrot, onion and courgette into small cubes.
Heat the oil in a large pot and and the onions and carrots. Fry for a couple of minutes and add the chopped garlic.
Add the water with the Knorr vegetable stockpot, canned tomatoes and dried herbs
Bring to a boil and cover. Simmer for 10-15 minutes while stirring occasionally
Add the courgette cubes & the lentils and cook for another 8 minutes.
Season to taste with salt and pepper
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||121.568 kcal|
|Protein (g)||6.645 g|
|Sugar (g)||6.62 g|
|Fat (g)||1.451 g|
|Fibre (g)||7.564 g|
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