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High-protein, high-fiber lentil pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
55g
· 65%
Protein
25g
· 29%
Fat
2.2g
· 6%
Fiber
8g
Vitamins
Folate
310µg · 78% DV
B1
0.45mg · 38% DV
B6
0.48mg · 28% DV
Biotin
8µg · 27% DV
Minerals
Copper
1mg · 111% DV
Phosphorus
410mg · 59% DV
Manganese
1mg · 43% DV
Iron
7mg · 39% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
0.3g
MONOUNSATURATED
0.35g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
Lentil-based pasta is usually more delicate than wheat pasta, so overcooking and vigorous stirring can make it break up. Cook it in plenty of water and start checking early for doneness.
Boiling does not meaningfully destroy the protein, though a small amount of solids may leach into the water. The bigger issue is texture loss if it is cooked too long.
It pairs well with tomato-based sauces, olive oil, roasted vegetables, and herb-forward flavors. Because it already provides substantial protein, lighter sauces often make the meal feel more balanced.
Yes, it can work well after training because it provides both carbohydrates and protein in one food. Pairing it with vegetables or a simple side can make the meal more complete.
The main difference is that lentil pasta has a more legume-like taste and a slightly different texture. It also stands out for its higher protein and fiber compared with typical pasta choices.
It can in some people, especially if they are sensitive to legumes or not used to higher-fiber foods. Starting with a moderate portion and eating it with simple ingredients may help.
Keep it in a cool, dry place away from sunlight, ideally with the package sealed well after opening. Moisture can affect both texture and flavor.
Once cooled and refrigerated in a sealed container, it is usually best within about 3 days. If it has already been mixed with sauce, check smell and texture before eating.
Yes, especially if you cook it just to al dente so it holds its shape better when chilled. It works well with olive oil, lemon, crunchy vegetables, and fresh herbs.
People with legume sensitivities or very sensitive digestion may want to introduce it gradually. Since it is a processed packaged food, those trying to minimize processed foods may also prefer to balance it with less processed staples.
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.