Lentil Veggie Soup Recipe

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Ingredients:

Serving

Directions:

Heat oil in medium pan, add chopped spring onion and curry powder. Stir over medium heat for 5 minutes.
Add stock, lentils and undrained crushed tomato.
Bring to the boil. Reduce heat to low, simmer and uncovered for 15 mins or until lentils are tender. Stir occasionally.
Add the broccoli and zucchini for 5 minutes or until vegetables are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.03 Kcal (3735 kJ)
Calories from fat	44.94 Kcal
		% Daily Value*
Total Fat	4.99g	8%
Sodium	31003.32mg	1292%
Potassium	646.24mg	14%
Total Carbs	167.28g	56%
Sugars	3.71g	15%
Dietary Fiber	12.96g	52%
Protein	10.91g	22%
Vitamin C	39.4mg	66%
Iron	3.5mg	20%
Calcium	71.1mg	7%

Amount Per 100 g
Calories	239.67 Kcal (1003 kJ)
Calories from fat	12.07 Kcal
		% Daily Value*
Total Fat	1.34g	8%
Sodium	8329.75mg	1292%
Potassium	173.63mg	14%
Total Carbs	44.94g	56%
Sugars	1g	15%
Dietary Fiber	3.48g	52%
Protein	2.93g	22%
Vitamin C	10.6mg	66%
Iron	0.9mg	20%
Calcium	19.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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