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Spiced Vegetable Soup with Red Lentils

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

10.6g

Energy (kJ)

1241kJ

Energy (kcal)

297kcal

Carbohydrate incl. fibre (g)

38.2g

Carbohydrate excl. fibre (g)

24.4g

Sugar (g)

9.2g

Fibre (g)

13.8g

Fat (g)

12.8g

Saturated fat (g)

2.0g

Unsaturated fat (g)

9.8g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

7.0g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

156mg

Salt (g)

0.39g

Vitamin A (IU)

10831IU

Vitamin C (mg)

76.7mg

Calcium (mg)

139mg

Iron (mg)

5.92mg

Potassium (mg)

1034mg

Total

42.6g

4963kJ

1187kcal

152.9g

97.6g

36.7g

55.3g

51.1g

8.1g

39.3g

11.5g

27.8g

0.2g

0mg

622mg

1.55g

43325IU

306.9mg

554mg

23.67mg

4137mg

  • 200 g broccoli
  • 45 ml vegetable oil
  • 3 red chillies deseeded and finely chopped
  • 3 cloves garlic finely chopped
  • 5 ml Robertsons cumin seeds
  • 15 ml garam masala powder
  • 3 onions peeled and chopped
  • 200 g carrot peeled and cubed
  • 100 g leeks washed and sliced
  • 200 g celery sliced
  • 100 g dried brown lentils rinsed
  • 2 bay leaves
  • 1 litre water
  • Knorr Vegetable Stock Pot
  • 100 g baby spinach leaves
  • salt and coarsely ground pepper
  • 1/2 lemon freshly squeezed
  • Greek yoghurt to serve