Organic Italian Lentil Soup
- 1 Knorr Organic Beef Stock Pot
- 400 g tinned brown lentils drained
- 400 ml tinned chopped tomatoes
- 200 ml water
- 50 g kale sliced
- 1 medium carrot
- 1 large onion
- 1 medium courgette
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 4 fresh garlic cloves
- cavolo nero
- 1 tbsp olive oil
Cut the carrot, onion and courgette into small cubes.
Heat the oil in a large saucepan and add the onions and carrots. Fry for 4-5 minutes and add the chopped garlic.
Add the water with the Knorr Organic Beef Stock, canned tomatoes and dried herbs.
Bring to a boil and cover. Simmer for 10-15 minutes while stirring occasionally.
Add the courgette cubes, lentils and the cavelo nero and cook for another 8 minutes. Season to taste.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||149.927 kcal|
|Protein (g)||7.433 g|
|Sugar (g)||6.364 g|
|Fat (g)||4.906 g|
|Fibre (g)||9.625 g|
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