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High in protein and fiber, source of iron and folate, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
135
KCAL / 100G
Carbs
24.2g
· 72%
Protein
6.8g
· 20%
Fat
1.1g
· 8%
Fiber
5.2g
Vitamins
B1
0.19mg · 16% DV
Folate
60µg · 15% DV
B6
0.21mg · 12% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Magnesium
32mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Cook the lentils separately until just tender, drain them, and fold them into the pilaf near the end. Excess water and vigorous stirring can make the lentils split and turn the dish mushy.
Using too much liquid, overcooking the lentils, or stirring the pilaf immediately after cooking can produce a mushy texture. Letting it rest covered after cooking helps the grains and lentils set.
Cacık-style yogurt with cucumber or a lemony salad adds freshness and balances the earthy lentils. Lemon-containing foods provide vitamin C, which helps the body absorb plant-based iron from lentils.
Lentils add plant protein and fiber and provide a different nutrient profile from meat. For a more complete meal, pair it with yogurt, or choose tahini salad or whole grains in a vegan meal.
Because it provides both carbohydrates and protein, it can work well as part of a post-workout meal. Its fiber may feel heavy right before exercise for some people, so allow time for digestion or choose a smaller serving.
Eating it in the evening does not by itself cause weight gain; overall intake, portions, and long-term habits matter most. Its fiber-rich ingredients may help some people feel full for longer.
Yes. Lentils contain fermentable carbohydrates that can cause gas or bloating in sensitive people. Soaking lentils, discarding the cooking water, and gradually increasing portion size may improve tolerance.
Cool it and refrigerate it in a covered container within two hours, then use it within 3 to 4 days. Reheat it until steaming hot and avoid repeatedly cooling and reheating the same batch.
Yes, cool it first and freeze it in airtight single-serving containers. For the best texture, use it within about 2 to 3 months, thaw in the refrigerator, and reheat only once.
People following medically prescribed potassium or protein restrictions for kidney disease, and those with lentil-sensitive irritable bowel syndrome, may need to limit portions or seek individualized advice. People with gout or elevated uric acid should also consider it within their overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.