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Tumeric, Lentil and Spinach Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

19.5g

Energy (kJ)

2327kJ

Energy (kcal)

556kcal

Carbohydrate incl. fibre (g)

58.1g

Carbohydrate excl. fibre (g)

45.5g

Sugar (g)

12.5g

Fibre (g)

12.7g

Fat (g)

29.7g

Saturated fat (g)

14.4g

Unsaturated fat (g)

12.8g

Monounsaturated fat (g)

6.8g

Polyunsaturated fat (g)

6.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

235mg

Salt (g)

0.58g

Vitamin A (IU)

16881IU

Vitamin C (mg)

37.9mg

Calcium (mg)

157mg

Iron (mg)

7.70mg

Potassium (mg)

1308mg

Total

78.1g

9306kJ

2225kcal

232.5g

181.9g

50.0g

50.6g

118.7g

57.5g

51.0g

27.2g

23.8g

0.0g

0mg

938mg

2.34g

67524IU

151.4mg

628mg

30.80mg

5231mg

  • 30 ml olive oil
  • 3 onions chopped
  • 4 cloves garlic crushed
  • 15 ml finely grated fresh ginger
  • 5 ml cumin
  • 10 ml ground turmeric
  • 300 g carrots chopped
  • 150 g celery sticks chopped
  • 200 g uncooked red lentils
  • 2 x 400 g tinned light coconut milk
  • 400 g chopped ripe tomatoes
  • 500 ml water
  • Knorr Vegetable Stock Pot
  • 200 g spinach chopped
  • salt and ground black pepper to taste
  • fresh lemon juice
  • 80 g walnuts roughly chopped