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Rich in protein and fiber, source of iron and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
10.8g
· 47%
Protein
6.2g
· 27%
Fat
2.7g
· 26%
Fiber
3.1g
Vitamins
B12
0.35µg · 15% DV
B1
0.13mg · 11% DV
Folate
38µg · 10% DV
B6
0.15mg · 9% DV
Minerals
Sodium
290mg · 13% DV
Iron
2mg · 11% DV
Phosphorus
68mg · 10% DV
Zinc
1mg · 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
1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Yes, it can, because lentils and ground beef make it more filling than a plain broth soup. For a more balanced meal, pair it with salad, yogurt, or a whole-grain side.
It usually works better 1-3 hours before exercise in a light to moderate portion. After training, it can fit recovery better when paired with an extra protein source or some bread or rice.
Yes, it is fine as an evening meal for most people. Very large portions or heavily spiced versions may be less comfortable close to bedtime.
It can, because lentils may cause gas in sensitive people. Thorough cooking, moderate portion sizes, and not overdoing spices may help.
If cooled promptly and refrigerated, it is best eaten within 2-3 days. Because it contains ground beef, it should not sit at room temperature for long.
Yes, it generally freezes well in portion-sized containers. Reheat it thoroughly after thawing, and avoid freezing the same batch repeatedly.
Cook the lentils with enough liquid and add extra hot water gradually if needed. It often thickens as it sits, so adjusting the texture before serving is normal.
The added ground beef increases the soup’s protein density and richness, which many people find more satisfying. That can make it better suited to a main meal.
Usually yes, especially when the salt and spice level is kept mild. For younger children, the beef should be fully cooked and the texture easy to eat.
People with reflux, sensitive digestion, or trouble tolerating legumes may need smaller portions or a milder recipe. Those limiting sodium should also watch for salty stock cubes or heavily salted versions.
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.