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Italian Lentil And Spinach Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

32.7g

Energy (kJ)

2525kJ

Energy (kcal)

603kcal

Carbohydrate incl. fibre (g)

88.9g

Carbohydrate excl. fibre (g)

51.9g

Sugar (g)

11.9g

Fibre (g)

37.1g

Fat (g)

14.4g

Saturated fat (g)

2.6g

Unsaturated fat (g)

10.6g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

7.4g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

758mg

Salt (g)

1.89g

Vitamin A (IU)

10332IU

Vitamin C (mg)

25.9mg

Calcium (mg)

188mg

Iron (mg)

11.21mg

Potassium (mg)

1636mg

Total

131.0g

10102kJ

2413kcal

355.7g

207.5g

47.7g

148.2g

57.6g

10.2g

42.4g

12.9g

29.5g

0.2g

0mg

3030mg

7.57g

41326IU

103.5mg

750mg

44.84mg

6544mg

  • 200 g carrots peeled
  • 1 onion peeled
  • 1 large baby marrow
  • 45 ml vegetable oil
  • 3 cloves of garlic finely chopped
  • 500 ml water
  • Knorr vegetable stock pot
  • 400 g chopped tomatoes
  • 2.5 ml Robertsons dried oregano
  • 2.5 ml Robertsons dried thyme
  • 400 g tinned green lentils drained
  • 100 g fresh spinach
  • salt to taste
  • pepper to taste
  • lemon juice
  • grated Parmesan to serve
  • 4 sliced wholewheat bread to serve