The University of St Andrews David Russell Apartments
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Lentil and vegetable soup


Sautéed root vegetables, cooked in vegetable stock Please note, this dish is suitable for vegetarian, plant based, gluten free and lactose free diets.


Each Ptn contains
Energy
686kJ
164kcal
8.17%
Fat
2.9g
4.13%
Saturates
0.3g
1.55%
Sugars
5.8g
6.4%
Salt
1.5g
24.67%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 207kJ / 49kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 207kJ
49kcal
686kJ
164kcal
8.17%
Fat 0.9g 2.9g 4.13%
of which Saturates <0.1g 0.3g 1.55%
Carbohydrate 7g 23g 8.78%
of which Sugars 1.7g 5.8g 6.4%
Fibre 1g 4g 13.1%
Protein 3g 10g 19.14%
Salt 0.45g 1.5g 24.67%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Ingredient Specification
Tap Water, Onions Large Kg [Onion 100%], Brakes Red Lentils, Leeks kg [Leek 100%], Carrots [Carrots 100%], Major Vegetable Stock Powder [Salt, yeast extract, maltodextrin (potato, waxy maize), onion powder, leek powder, sugar, brown sugar, dehydrated potato, carrot powder, sunflower oil, lovage root powder, tumeric, flavouring, parsley extract.], Rapeseed Oil 20 ltr Olleco [Rapeseed Oil, Anti-foaming Aent (Dimethylpolysiloxane).], Parsley Flat Bunch [Parsley 100%], Chef William Cooking Salt [Salt, Anti-caking Agent E535.], Brakes Ground White Pepper [White Pepper.]