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Beef and lentil soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

29.5g

Energy (kJ)

1954kJ

Energy (kcal)

467kcal

Carbohydrate incl. fibre (g)

58.1g

Carbohydrate excl. fibre (g)

34.8g

Sugar (g)

5.5g

Fibre (g)

23.3g

Fat (g)

13.3g

Saturated fat (g)

5.1g

Unsaturated fat (g)

6.5g

Monounsaturated fat (g)

5.5g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

118mg

Salt (g)

0.30g

Vitamin A (IU)

9024IU

Vitamin C (mg)

21.2mg

Calcium (mg)

90mg

Iron (mg)

7.28mg

Potassium (mg)

1335mg

Total

118.0g

7817kJ

1869kcal

232.3g

139.1g

22.0g

93.3g

53.3g

20.3g

26.1g

22.0g

4.2g

0.0g

177mg

474mg

1.20g

36096IU

85.0mg

359mg

29.13mg

5339mg

  • 250 g beef chuck, cut into small cubes
  • 1 onion, finely diced
  • 10 ml Robertsons paprika
  • 1 large carrot, peeled and chopped into 1 cm cubes
  • 1 large potato, peeled and chopped into 1 cm cubes
  • 1 stick celery, chopped into 1 cm cubes
  • 1 Knorr beef stock pot
  • 1.25 litres water
  • 250 ml lentils, cooked and drained