Skip to content
Looking for something?

Spiced vegetable soup with lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

26.7g

Energy (kJ)

3838kJ

Energy (kcal)

918kcal

Carbohydrate incl. fibre (g)

173.9g

Carbohydrate excl. fibre (g)

148.7g

Sugar (g)

46.2g

Fibre (g)

25.2g

Fat (g)

19.1g

Saturated fat (g)

2.7g

Unsaturated fat (g)

13.9g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

11.0g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

1108mg

Salt (g)

2.77g

Vitamin A (IU)

26816IU

Vitamin C (mg)

196.8mg

Calcium (mg)

684mg

Iron (mg)

25.12mg

Potassium (mg)

2528mg

Total

106.6g

15353kJ

3674kcal

695.7g

594.9g

184.7g

100.7g

76.6g

11.0g

55.6g

11.8g

43.8g

0.0g

3mg

4433mg

11.08g

107263IU

787.1mg

2736mg

100.47mg

10111mg

  • 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