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A traditional legume-and-grain stew providing fiber and plant protein.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
23.1g
· 70%
Protein
6.4g
· 19%
Fat
1.6g
· 11%
Fiber
5.8g
Vitamins
Folate
46µg · 12% DV
B1
0.11mg · 9% DV
B6
0.13mg · 8% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
112mg · 16% DV
Iron
2mg · 11% DV
Selenium
5.8µg · 11% DV
Magnesium
40mg · 10% 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
✓ 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
0.22g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
It can be served warm or cold as a light meal, side dish, or soup-like bowl. Olive oil, lemon, fresh herbs, or yogurt are common additions that complement its legume base.
Soak dried legumes in advance and simmer them gently rather than boiling aggressively. Add salt and acidic ingredients after the legumes have started to soften for a better texture.
The starch and fibre in legumes absorb liquid as the dish stands, making it thicker. Stir in a little hot water or stock while reheating if you prefer a looser consistency.
Cool it within two hours of cooking and refrigerate it in a sealed container; it is generally best eaten within 3 to 4 days. Discard it if it develops an off smell, fizzing, or an unusual appearance.
Yes, freeze it in individual portions in airtight containers. Reheat thawed portions until piping hot, and do not refreeze food that has already been thawed.
Like other legume dishes, it may cause gas or bloating in some people. Soaking the legumes, discarding the soaking water, cooking them thoroughly, and starting with a smaller serving may help.
A lemony salad or vegetables such as peppers, tomatoes, and parsley pair well with it and can support absorption of plant-based iron. Serving it with whole-grain bread or bulgur can also make the meal more filling.
Its legumes contribute plant protein, but it is not nutritionally identical to meat in protein quality or certain micronutrients. It works well as part of a varied plant-forward diet that includes grains, vegetables, and other protein foods.
Because it is fibre-rich, eating it immediately before intense exercise may feel uncomfortable for some people. It is often better a few hours before training or afterward as part of a balanced meal.
People with kidney disease may need individual guidance because legume dishes can contribute nutrients that are sometimes restricted. Anyone following a prescribed potassium, phosphorus, protein, or fluid plan should ask their clinician or dietitian about an appropriate portion.
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.