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Rich in protein and fiber, source of iron and folate, hearty main dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
13.5g
· 50%
Protein
7.2g
· 27%
Fat
2.8g
· 23%
Fiber
4.2g
Vitamins
B1
0.13mg · 11% DV
Folate
38µg · 10% DV
B6
0.13mg · 8% DV
B12
0.18µg · 8% DV
Minerals
Iron
2mg · 11% DV
Phosphorus
78mg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% 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
— Not suitable
Vegetarian
— Not 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
0.9g
MONOUNSATURATED
1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
Old lentils, too little cooking liquid, or adding acidic ingredients such as tomatoes and tomato paste too early can slow softening. Cook the lentils until nearly tender before adding acidic ingredients.
Sort and rinse the lentils well, and optionally soak them for several hours before discarding the soaking water. Spices such as cumin, fennel, or ginger may also make the dish more comfortable for some people.
A lemony salad or vegetables such as parsley, peppers, and tomatoes are useful accompaniments. Their vitamin C helps support absorption of the plant-based iron in lentils.
Tea and coffee contain compounds that can reduce absorption of plant-based iron. If iron intake is a concern, have them some time after the meal instead.
It can work well as a post-workout main meal because it provides protein along with carbohydrate from the lentils. Add salad, yogurt, or bread depending on your appetite and training needs.
That depends on the serving size, the richness of the meat, and your own digestion. A smaller portion with less added fat is usually more comfortable late in the evening.
Cool it and refrigerate it in a covered container within two hours of cooking, then eat it within 3 to 4 days. Reheat until steaming hot throughout before serving.
Yes. Cool it completely, freeze it in individual portions, and thaw it in the refrigerator when possible. Avoid refreezing stew that has already been thawed.
Yes, and they make preparation faster, but add them near the end because they are already cooked and soft. Draining and rinsing canned lentils can also reduce excess salt.
People on medically prescribed restrictions for protein, potassium, or phosphorus, as well as those with gout or elevated uric acid, should discuss portions with a healthcare professional. Lentils may also worsen bloating in people with sensitive digestion.
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.