Spiced vegetable soup with lentils
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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