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High in protein and fiber, low fat, hearty soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
80
KCAL / 100G
Carbs
13.5g
· 67%
Protein
4.5g
· 22%
Fat
1g
· 11%
Fiber
3.2g
Vitamins
B1
0.09mg · 8% DV
Folate
28µg · 7% DV
B6
0.11mg · 6% DV
B3
0.6mg · 4% DV
Minerals
Sodium
220mg · 10% DV
Zinc
1mg · 9% DV
Phosphorus
55mg · 8% DV
Iron
1mg · 6% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.19g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
Often yes, because the lentils provide protein and fibre while the soup’s volume can help with satiety. If it feels too light on its own, pair it with yogurt, a salad, or whole-grain bread.
It can work for either, depending on portion size and timing. Before training, a smaller serving may feel easier to digest; after training, adding a protein-rich side such as yogurt or cheese can make the meal more balanced.
It can in some people, since lentils may produce gas during digestion. Cooking the lentils well, keeping portions moderate, and increasing intake gradually may help.
Both lentils and orzo absorb liquid as they rest, so the soup naturally thickens. Stir in a little hot water or warm stock before serving to loosen the texture.
Often it does, because the flavours have more time to meld. The orzo may soften further, so you may need to add a bit of liquid when reheating.
Yes, but the orzo may become softer after thawing. For the best texture, many people freeze the soup base first and add freshly cooked orzo later.
It pairs well with lemon, yogurt, a crisp salad, and whole-grain bread. These sides can brighten the flavour and make the meal feel more complete.
Usually yes, because it is soft and easy to eat by spoon. However, it contains gluten, so children with coeliac disease or gluten sensitivity need an alternative.
People who need to avoid gluten should be cautious because orzo is typically made from wheat. Those with sensitive digestion may also prefer smaller portions at first.
Its warm, fluid texture can be comforting when appetite is low. Still, it is not a treatment, and anyone with vomiting, high fever, or a medical diet should follow professional advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.