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High in protein and fiber, low fat, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
10.8g
· 61%
Protein
4.5g
· 25%
Fat
1.1g
· 14%
Fiber
2.8g
Vitamins
B1
0.09mg · 8% DV
Folate
32µg · 8% DV
Vitamin C
6mg · 7% DV
B6
0.09mg · 5% DV
Minerals
Zinc
1mg · 9% DV
Sodium
180mg · 8% DV
Phosphorus
52mg · 7% DV
Iron
1mg · 6% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.15g
MONOUNSATURATED
0.22g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Cooking the lentils until very soft and blending part of the soup creates a naturally thicker texture. Potato, carrot, or a small amount of oats can also add body without relying on cream.
Lentils can cause gas or bloating in some people, although red lentils are hulled and are often easier to tolerate than many other legumes. Thorough cooking, starting with a small serving, and using cumin may help some people.
Cumin, black pepper, paprika, turmeric, dried mint, and a little coriander work especially well. Briefly warming spices in oil before adding liquid can bring out their aroma.
Lemon brightens the flavor and provides vitamin C, which can support absorption of plant-based iron from the lentils and vegetables. Add it at serving time to preserve its fresh taste.
It can work 2–3 hours before training when paired with a carbohydrate food such as bread or rice. After exercise, pair it with whole-grain bread, tofu, or dairy yogurt if included in your diet to make the meal more substantial.
Yes, it can be a comforting evening meal because it is warm and fluid-rich. People with reflux may do better with a moderate serving and less chili, oil, and acidic additions.
Yes. Cool it fully, freeze it in individual portions, and use it within about 2–3 months for the best quality. Do not refreeze soup that has already been thawed.
When cooled promptly and stored in a sealed container, it is generally best eaten within 3–4 days. Reheat it thoroughly, and discard it if it develops an off smell, bubbling, or unusual color.
Absolutely. Onion, garlic, carrot, celery, tomato paste, and spices build a savory flavor without meat stock. Vegetable stock, lemon juice, and mint added near the end can make it even more flavorful.
People with irritable bowel syndrome or sensitivity to legumes may need to start with a small portion because lentils can trigger bloating. Those following medically prescribed limits for protein, potassium, or phosphorus should check that it fits their individual eating plan.
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.