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Spiced vegetable soup with lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

26.6g

Energy (kJ)

3829kJ

Energy (kcal)

916kcal

Carbohydrate incl. fibre (g)

173.4g

Carbohydrate excl. fibre (g)

148.3g

Sugar (g)

45.9g

Fibre (g)

25.1g

Fat (g)

19.1g

Saturated fat (g)

2.7g

Unsaturated fat (g)

13.9g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

10.9g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

1108mg

Salt (g)

2.77g

Vitamin A (IU)

26764IU

Vitamin C (mg)

188.9mg

Calcium (mg)

683mg

Iron (mg)

25.06mg

Potassium (mg)

2510mg

Total

106.2g

15317kJ

3665kcal

693.7g

593.3g

183.5g

100.4g

76.5g

11.0g

55.6g

11.8g

43.8g

0.0g

3mg

4431mg

11.08g

107055IU

755.6mg

2733mg

100.25mg

10040mg

  • 4 tablespoon oil
  • 3 red chilli peppers deseeded and finely chopped
  • 3 garlic cloves finely chopped
  • 1 teaspoon cumin seeds
  • 1 tablespoon garam masala
  • 240 g onions chopped cut into 1cm cubes
  • 200 g carrots washed and chopped cut into 1cm cubes
  • 100 leeks washed and cut into 1cm cubes
  • 100 g red lentils washed
  • 1 l water
  • 2 Knorr vegetable stock pots
  • 2 bay leaves
  • 200 g broccoli chopped into evenly sized chunks and blanched
  • 100 g spinach leaves
  • juice of 1/2 lemon
  • 4 tablespoon 0% fat Greek yoghurt to serve