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High-protein, high-fiber gluten-free red lentil pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
339
KCAL / 100G
Carbs
55g
· 66%
Protein
25g
· 30%
Fat
1.6g
· 4%
Fiber
8.5g
Vitamins
Folate
250µg · 63% DV
B1
0.45mg · 38% DV
B6
0.42mg · 25% DV
Biotin
7µg · 23% DV
Minerals
Copper
1mg · 111% DV
Phosphorus
360mg · 51% DV
Manganese
1mg · 43% DV
Iron
6mg · 33% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
0.22g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.73g
Omega 6:3 ratio 8.1:1
Above the ideal 4:1 (8.1:1).
Cook it in plenty of boiling water and stir gently from time to time, using the packet instructions as a starting point. Overcooking can make lentil-based pasta soft and prone to breaking apart.
Yes. Proteins and starch released from lentils can create foam as the water boils; use a sufficiently large pan and lower the heat if it starts to boil over.
Not quite. It is usually denser, more filling and mildly legume-flavoured, with less elasticity than wheat pasta; cooking it al dente helps it hold its shape.
Tomato-and-vegetable sauces, olive oil and lemon, pesto, mushrooms, and yoghurt-based sauces all work well. Fresh herbs and a little acidity can balance its earthy lentil flavour.
Pair it with colourful vegetables and an olive-oil-based sauce for a satisfying plate. Since it already provides substantial protein, adjust added meat, fish or cheese to suit your overall meal and needs.
It can in some people, because legumes contain fermentable carbohydrates that may produce gas. Starting with a smaller serving, chewing well and increasing intake gradually may improve tolerance.
Lentils are naturally gluten-free, but people with coeliac disease should look for a clear gluten-free statement and check for cross-contact warnings. A product made in a facility handling wheat may not be suitable for everyone.
Before exercise, have it in a relatively simple meal with enough time to digest, especially if you are sensitive to legumes. After exercise, its carbohydrate and protein content can make it a useful part of a recovery meal alongside vegetables and a sauce.
Yes. It is processed because lentils have been milled and formed into pasta. That does not automatically make it unhealthy; check the ingredient list for unnecessary added salt, flavourings or additives.
Keep the unopened dry pasta in a cool, dry cupboard away from direct sunlight. Refrigerate cooked pasta promptly in a sealed container, and reheat it thoroughly before eating.
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.