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Plant protein, fiber, low fat, source of iron and folate
In season: Spring · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Lentil soup (low oil) (220 g) has 143 calories. That works out to 65 calories per 100 g. It contains 21.3 g of carbs, 8.1 g of protein, 2.2 g of fat and 6.2 g of fiber. Its 0.2 mg of Copper covers 22% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
65
KCAL / 100G
Carbs
9.7g
· 4% DV
Protein
3.7g
· 7% DV
Fat
1g
· 1% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 24% · Fat 14%
Vitamins
B1
0.09mg · 8% DV
Folate
28µg · 7% DV
B5
0.2mg · 4% DV
B6
0.07mg · 4% DV
Minerals
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Iron
1mg · 6% DV
Phosphorus
40mg · 6% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Blend the soup thoroughly once the lentils are fully tender. For a thicker texture, blend part of the batch and stir it back in, or use naturally creamy vegetables such as potato, carrot, or onion.
It can cause gas or bloating in some people because lentils contain fermentable carbohydrates. Rinsing the lentils, cooking them until very soft, and increasing portions gradually may improve tolerance.
Lemon brightens the flavor, and its vitamin C can support absorption of the non-heme iron found in lentils. Add it at serving time for the freshest flavor.
A few hours before training, it can fit into a balanced meal that provides carbohydrate and fluid. After exercise, pair it with foods such as yogurt, a dairy alternative, or whole-grain bread for a more complete recovery meal.
Low-oil lentil soup is usually a light evening meal for most people. Those with reflux, sensitive digestion, or a tendency to bloat after legumes may prefer a smaller portion earlier in the evening.
Overcooked tomato paste, scorched spices, or too much cumin or pepper can give it a bitter or harsh taste. Briefly warming spices and avoiding high heat when cooking the paste helps prevent this.
Cool it promptly, refrigerate it in a covered container, and use it within 3 to 4 days. Reheat it until piping hot, and discard it if it develops an off smell, fizzing, or sour taste.
Yes. Freeze cooled soup in single portions and use it within about 2 to 3 months for best quality. It may thicken after thawing, so stir in a little hot water while reheating if needed.
Lentils provide plant-based iron, but one food alone cannot treat iron deficiency. A varied diet, vitamin C-rich foods, and medical guidance or supplements when needed are more appropriate.
Ready-made versions are convenient, but their salt, starch, flour, and flavoring content can vary widely by brand. Homemade low-oil soup gives you more control over the ingredients, seasoning, and texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.