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