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Vegetable red lentil soup with leek Calories
Source of fiber and plant protein
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Vegetable red lentil soup with leek (250 g) has 153 calories. That works out to 61 calories per 100 g. It contains 24.5 g of carbs, 8.8 g of protein, 2.8 g of fat and 6.8 g of fiber. Its 0.3 mg of Copper covers 33% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Vegetable red lentil soup with leek Nutrition Facts
Selected: 1 cup (medium) · 250 g
153
KCAL / 250G
Carbs
24.5g
· 9% DV
Protein
8.8g
· 18% DV
Fat
2.8g
· 4% DV
Fiber
6.8g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 22% · Fat 16%
Vegetable red lentil soup with leek nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.38 g | 2% |
| Trans fat | 0 g | |
| Sodium | 463 mg | 20% |
| Total carbohydrate | 24.5 g | 9% |
| Fiber | 6.8 g | 24% |
| Protein | 8.8 g | 18% |
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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How Many Calories in 1 Cup of Vegetable red lentil soup with leek?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 153 kcal |
| 100 g | 100 g | 61 kcal |
| 1 cup (small) | 180 g | 110 kcal |
| 1 serving (small) | 200 g | 122 kcal |
| 1 serving (medium) | 300 g | 183 kcal |
| 1 cup (large) | 350 g | 214 kcal |
| 1 bottle (large) | 400 g | 244 kcal |
| 1 serving (large) | 450 g | 275 kcal |
Calculated from 61 calories per 100 g.
Frequently Asked Questions About Vegetable red lentil soup with leek
How do you make vegetable red lentil soup with leek?
Cook chopped leek and other vegetables with rinsed red lentils in broth or water until tender, then season and blend if desired. Made at home from basic ingredients, vegetable red lentil soup with leek is minimally processed.
Can you freeze vegetable red lentil soup with leek?
Yes, vegetable red lentil soup with leek freezes well. Cool it promptly, divide it into airtight portions, and thaw in the refrigerator before reheating thoroughly; add a splash of water if the soup has thickened.
How long does vegetable red lentil soup with leek last in the fridge?
Vegetable red lentil soup with leek keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it once it has cooled, rather than leaving it out for an extended period, and reheat only the portion you need.
Does leek overpower vegetable red lentil soup with leek?
No, leek usually gives vegetable red lentil soup with leek a mild, savory sweetness rather than overpowering it. For a subtler leek flavor, use less leek and soften it gently before adding the lentils and other vegetables.
What should you serve with vegetable red lentil soup with leek?
Serve vegetable red lentil soup with leek with crusty bread, a fresh salad, or a spoonful of yogurt. These sides complement the soup’s soft texture and savory flavor without competing with the leek.
Can you make vegetable red lentil soup with leek without a blender?
Yes, vegetable red lentil soup with leek does not need a blender. Red lentils soften and break down as they cook, so simmer the soup until tender and mash some of the vegetables in the pot if you want a thicker texture.
Can you use green lentils instead of red lentils in vegetable red lentil soup with leek?
Yes, but green lentils will make vegetable red lentil soup with leek firmer and less creamy. They also take longer to soften, so cook them separately or allow extra cooking time before adding ingredients that become tender quickly.
Is vegetable red lentil soup with leek healthy?
Yes, vegetable red lentil soup with leek can be a nourishing meal, providing plant protein and fiber from the lentils along with vegetables. Its overall balance depends on the recipe; adding a side of whole-grain bread can make it more substantial.
Why is vegetable red lentil soup with leek so thick the next day?
Vegetable red lentil soup with leek thickens as the lentils continue to absorb liquid during storage. Stir in a little water or broth while reheating until it reaches the consistency you prefer.
Can you make vegetable red lentil soup with leek in a slow cooker?
Yes, you can make vegetable red lentil soup with leek in a slow cooker by combining the lentils, leek, vegetables, and broth and cooking until everything is tender. Add lemon and delicate herbs near the end to keep their flavors fresh.
Vegetable red lentil soup with leek Vitamins & Minerals
Vitamins
Folate
70µg · 18% DV
B1
0.2mg · 17% DV
Vitamin K
19.5µg · 16% DV
Vitamin A
135µg · 15% DV
Minerals
Copper
0.3mg · 33% DV
Manganese
0.63mg · 27% DV
Phosphorus
170mg · 24% DV
Sodium
463mg · 20% DV
Potassium ⭐
513mg · 15% DV
Vegetable red lentil soup with leek Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Vegetable red lentil soup with leek
To burn the 153 calories in 1 cup (medium) (250 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.
What is Vegetable red lentil soup with leek?
Vegetable red lentil soup with leek is a home-style soup made by simmering red lentils with leek and other vegetables until tender. It can be blended smooth or left a little textured, with the amount of liquid determining whether it feels light or hearty. The name describes a familiar combination rather than one fixed recipe, so vegetables and seasoning vary from kitchen to kitchen.
Serve it hot, as Turkish-style soups often are, with lemon, herbs or bread alongside; it also makes an easy lunch or a warming first course. Red lentils give the bowl plant protein and fibre, while the vegetables add variety without making it heavy. For a lighter version, use oil sparingly and add extra vegetables or broth; a spoonful of yoghurt is another option for those who eat dairy.
How Nutritious Is Vegetable red lentil soup with leek?
Nutrient density
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.
Satiety score
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.
Is Vegetable red lentil soup with leek Processed?
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.
Does Vegetable red lentil soup with leek Contain Allergens?
No known major allergens
Which Diets Is Vegetable red lentil soup with leek Good For?
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
Vegetable red lentil soup with leek Fat Profile
SATURATED
0.38g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.