Skip to content
Looking for something?

Spiced vegetable soup with lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

12.0g

Energy (kJ)

1361kJ

Energy (kcal)

326kcal

Carbohydrate incl. fibre (g)

36.5g

Carbohydrate excl. fibre (g)

28.8g

Sugar (g)

8.1g

Fibre (g)

7.7g

Fat (g)

16.2g

Saturated fat (g)

2.4g

Unsaturated fat (g)

12.3g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

9.4g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

914mg

Salt (g)

2.28g

Vitamin A (IU)

10627IU

Vitamin C (mg)

72.7mg

Calcium (mg)

112mg

Iron (mg)

4.73mg

Potassium (mg)

768mg

Total

48.1g

5443kJ

1303kcal

145.9g

115.1g

32.5g

30.7g

64.9g

9.4g

49.2g

11.6g

37.6g

0.0g

3mg

3657mg

9.14g

42508IU

291.0mg

448mg

18.94mg

3070mg

  • 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 g 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