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 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 828.77 kcal
Protein (g) 22.92 g
Sugar (g) 11.37 g
Fat (g) 58.74 g
Fibre (g) 12.57 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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