Turmeric and lentil soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

22.8g

Energy (kJ)

3426kJ

Energy (kcal)

819kcal

Carbohydrate incl. fibre (g)

63.0g

Carbohydrate excl. fibre (g)

50.2g

Sugar (g)

11.2g

Fibre (g)

12.7g

Fat (g)

58.6g

Saturated fat (g)

40.4g

Unsaturated fat (g)

14.2g

Monounsaturated fat (g)

8.0g

Polyunsaturated fat (g)

6.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1125mg

Salt (g)

2.81g

Vitamin A (IU)

16214IU

Vitamin C (mg)

40.7mg

Calcium (mg)

203mg

Iron (mg)

14.18mg

Potassium (mg)

1680mg

Total

91.4g

13704kJ

3276kcal

251.8g

201.0g

44.8g

50.8g

234.4g

161.4g

57.0g

31.9g

25.1g

0.0g

0mg

4501mg

11.25g

64855IU

162.6mg

812mg

56.70mg

6722mg

Ingredients
Cook

2 tablespoon olive oil
3 onions chopped
4 garlic cloves minced
15 g fresh ginger minced
1 teaspoon cumin
2 teaspoon turmeric
300 g carrots chopped
150 g celery stalks chopped
200 g red lentils
2 tins of light coconut milk
400 g diced tomatoes
0.5 l of water
2 Knorr vegetable stock pots
200 g spinach chopped
lemon juice
80 g walnuts

1 Heat the olive oil in a frying pan
2 Add the onions, garlic and ginger and cook everything until the onions start to become translucent
3 Add the cumin, turmeric, carrot, celery and lentils and fry a little more
4 Pour in the coconut milk, tomato cubes, water and the Knorr vegetable stock pots and bring to a boil
5 Let it simmer until the lentils are cooked
6 Blend a little with a hand blender but keep it quite chunky
7 Stir in some spinach and heat through
8 Finish off with a squeeze of lemon and some salt and pepper
9 Sprinkle some walnuts on top.