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Plant-based protein and fiber, hearty with noodles
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
115
KCAL / 100G
Carbs
18.2g
· 69%
Protein
5.6g
· 21%
Fat
1.2g
· 10%
Fiber
4.3g
Vitamins
B1
0.13mg · 11% DV
Folate
38µg · 10% DV
B6
0.13mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Sodium
130mg · 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
0.16g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Often yes. As it rests, the lentils, noodles, and seasonings meld more fully, though the noodles may soften further if the dish sits too long.
Yes, but the noodles may become softer after thawing. For the best texture, many people freeze the lentil base and add freshly cooked noodles when reheating.
Soaking the lentils, cooking them thoroughly, and introducing legumes gradually can help some people. Spices such as cumin or ginger are also commonly used to reduce digestive discomfort.
It is usually more comfortable after exercise or well before training rather than immediately beforehand. Because it contains lentils and fiber, a large serving right before activity may feel heavy for some people.
Plain yogurt, a fresh salad, or pickled vegetables are common pairings. A salad with lemon can also complement the dish and support iron absorption from plant foods.
Green lentil stew is usually heartier and more textured, while red lentil soup tends to be smoother and quicker-cooking. Green lentils also hold their shape better, which makes the meal feel more substantial.
Usually yes, especially when seasoned mildly. If texture is an issue, cooking the lentils and noodles a bit softer can make it easier for children to eat.
Older lentils, short cooking time, or adding acidic ingredients too early can all slow softening. Adding tomato or similar acidic ingredients after the lentils begin to soften may help.
Yes, but portion size matters. For some people, a large serving of legumes late in the evening may cause bloating, so a moderate portion is often more comfortable.
Anyone with celiac disease, gluten allergy, or gluten sensitivity should be cautious because the noodles contain gluten. People who are sensitive to legumes may also prefer smaller portions or slower introduction.
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.