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Italian Lentil soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

2.8g

Energy (kJ)

293kJ

Energy (kcal)

71kcal

Carbohydrate incl. fibre (g)

13.9g

Carbohydrate excl. fibre (g)

10.2g

Sugar (g)

7.1g

Fibre (g)

3.8g

Fat (g)

1.2g

Saturated fat (g)

0.5g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

504mg

Salt (g)

1.26g

Vitamin A (IU)

9102IU

Vitamin C (mg)

28.0mg

Calcium (mg)

57mg

Iron (mg)

1.04mg

Potassium (mg)

555mg

Total

11.2g

1174kJ

283kcal

55.7g

40.6g

28.3g

15.1g

4.7g

1.8g

1.0g

0.2g

0.8g

0.0g

0mg

2015mg

5.04g

36406IU

111.8mg

230mg

4.17mg

2222mg

  • 200 g carrot
  • 75 g onion
  • 12 g fresh garlic cloves
  • 400 g canned 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
  • 1 Cut the carrot, onion and courgette into small cubes.
  • 2 Heat the oil in a large pot and and the onions and carrots. Fry for a couple of minutes and add the chopped garlic.
  • 3 Add the water with the Knorr vegetable stockpot, 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 & the lentils and cook for another 8 minutes.
  • 6 Season to taste with salt and pepper

Little BIG difference tip


Little big difference tip