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Lentil Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

30.3g

Energy (kJ)

2136kJ

Energy (kcal)

512kcal

Carbohydrate incl. fibre (g)

55.1g

Carbohydrate excl. fibre (g)

43.8g

Sugar (g)

3.0g

Fibre (g)

11.3g

Fat (g)

21.0g

Saturated fat (g)

6.9g

Unsaturated fat (g)

5.0g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

17mg

Sodium (mg)

1171mg

Salt (g)

2.93g

Vitamin A (IU)

6187IU

Vitamin C (mg)

49.0mg

Calcium (mg)

143mg

Iron (mg)

9.71mg

Potassium (mg)

933mg

Total

121.3g

8543kJ

2049kcal

220.4g

175.1g

12.0g

45.4g

83.9g

27.8g

19.8g

14.0g

5.8g

0.0g

70mg

4684mg

11.71g

24750IU

195.9mg

573mg

38.85mg

3732mg

  • 15 ml olive oil
  • 1 large onion, finely diced
  • 200 g pancetta, diced
  • 1 clove garlic, chopped
  • 1 red chilli, finely chopped
  • 10 ml Robertsons cumin
  • 5 ml Robertsons coriander
  • 300 g red lentils, washed
  • 1 l boiling water
  • 1 Knorr vegetable stock pot
  • juice of 1 lemon
  • 300 g baby spinach leaves, washed
  • 45 ml freshly parsley, chopped