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Source of fiber and plant protein
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Red lentil soup with sweet potato (240 g) has 173 calories. That works out to 72 calories per 100 g. It contains 30 g of carbs, 9.8 g of protein, 1.9 g of fat and 7.4 g of fiber. Its 0.3 mg of Copper covers 37% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
173
KCAL / 240G
Carbs
30g
· 11% DV
Protein
9.8g
· 20% DV
Fat
1.9g
· 2% DV
Fiber
7.4g
· 26% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 22% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 173 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0 g | |
| Sodium | 432 mg | 19% |
| Total carbohydrate | 30 g | 11% |
| Fiber | 7.4 g | 26% |
| Protein | 9.8 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 173 kcal |
| 100 g | 100 g | 72 kcal |
| ½ cup (small) | 120 g | 86 kcal |
| 0.75 cup (medium) | 180 g | 130 kcal |
| 1 serving (large) | 300 g | 216 kcal |
| 1.5 cup (large) | 360 g | 259 kcal |
| 1 serving (extra large) | 450 g | 324 kcal |
| 2 cup (extra large) | 480 g | 346 kcal |
Calculated from 72 calories per 100 g.
Cook red lentils, diced sweet potato, onion and broth until the lentils and vegetables are soft, then blend if you want a smooth soup. Sautéing the onion first and seasoning with cumin gives the soup a fuller flavour.
Sweet potato adds natural sweetness and a creamy texture to red lentil soup with sweet potato. It softens as it cooks, so the soup can become thick without adding cream; balance the sweetness with lemon juice or a little chilli.
Peeling is optional for red lentil soup with sweet potato, but peeled pieces give the blended soup a smoother texture. If you leave the skin on, scrub the sweet potato well and remove any blemished areas before chopping.
Cumin, coriander, black pepper and chilli work especially well in red lentil soup with sweet potato. For a warmer flavour, add a little ginger; finish with lemon to brighten the sweet, earthy taste.
No, roasting is not necessary: diced sweet potato cooks directly in the pot with the lentils. Roasting it first gives red lentil soup with sweet potato a deeper, sweeter flavour, but it adds a step and is not needed for a quick weeknight soup.
Add acidity and savoury seasoning rather than extra sweet vegetables. Lemon juice, black pepper, cumin or a little chilli can balance the sweetness in red lentil soup with sweet potato; stir in lemon gradually and taste as you go.
Yes, red lentil soup with sweet potato can be served without blending. Red lentils break down as they cook, so the soup will still be thick; mash some of the sweet potato against the side of the pot for a less chunky texture.
Yes, red lentil soup with sweet potato freezes well. Cool it, portion it into airtight freezer containers, and leave room for expansion. Thaw it in the refrigerator or reheat it gently from frozen, stirring in water or broth if it has thickened.
Red lentil soup with sweet potato keeps for about 3 days in a covered container in the refrigerator. Cool and refrigerate leftovers promptly, then reheat only the portion you plan to eat until it is steaming hot.
Serve red lentil soup with sweet potato with crusty bread, flatbread or a crisp green salad. A spoonful of plain yogurt and fresh herbs can add contrast, while lemon wedges let everyone brighten the soup to taste.
Vitamins
Folate
100.8µg · 25% DV
B1
0.24mg · 20% DV
B6
0.29mg · 17% DV
Vitamin A
108µg · 12% DV
Minerals
Copper
0.34mg · 38% DV
Manganese
0.65mg · 28% DV
Phosphorus
163mg · 23% DV
Sodium
432mg · 19% DV
Potassium ⭐
492mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 173 calories in 1 cup (medium) (240 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.
Red lentil soup with sweet potato combines red lentils and sweet potato in a comforting, usually blended soup. It is a variation on the lentil soups common in Turkish and neighbouring cuisines: the lentils give it body, while sweet potato adds a gentle sweetness and a creamy texture. Onion, spices and stock or water are often used to round out the flavour.
Serve it hot for lunch or dinner, with bread, a squeeze of lemon or a crisp salad. Its thick, smooth consistency makes it satisfying without needing cream. It provides plant protein and fibre; a 100 g portion has 3.1 g of fibre. For a lighter bowl, keep added oil modest and pair it with fresh vegetables.
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.
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
0.24g
MONOUNSATURATED
0.46g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.