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High-protein, gluten-free pasta alternative
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Yellow lentil penne has 350 calories. It contains 56 g of carbs, 24 g of protein, 1.5 g of fat and 7.5 g of fiber. Its 0.6 mg of Copper covers 67% of the Daily Value. Its glycemic index is 26 (low), so it raises blood sugar slowly.
Selected: 100 g
350
KCAL / 100G
Carbs
56g
· 20% DV
Protein
24g
· 48% DV
Fat
1.5g
· 2% DV
Fiber
7.5g
· 27% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 29% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 350 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 5 mg | 0% |
| Total carbohydrate | 56 g | 20% |
| Fiber | 7.5 g | 27% |
| Protein | 24 g | 48% |
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) | 100 g | 350 kcal |
| 1 piece (medium) | 12 g | 42 kcal |
| 1 cup (small) | 60 g | 210 kcal |
| 1 serving (small) | 70 g | 245 kcal |
| 100 g | 100 g | 350 kcal |
| 1 serving (medium) | 100 g | 350 kcal |
| 10 piece (large) | 120 g | 420 kcal |
| 1 cup (large) | 150 g | 525 kcal |
| 1 serving (large) | 150 g | 525 kcal |
Calculated from 350 calories per 100 g.
The cooking time for yellow lentil penne varies by brand, so follow the packet directions rather than assuming it cooks like wheat pasta. Taste a piece near the end of the recommended time and drain it as soon as it reaches the texture you like.
Yellow lentil penne has a mild, earthy, slightly nutty flavour compared with wheat pasta. Its lentil taste is usually less noticeable with tomato, herb or garlic-based sauces, while a very plain sauce lets it stand out more.
Tomato, pesto, garlic and olive oil, or roasted-vegetable sauces all pair well with yellow lentil penne. Their strong, fresh flavours complement the lentil taste; a thick sauce can also help coat the pasta if its texture feels softer than wheat penne.
To keep yellow lentil penne from turning mushy, avoid overcooking it and handle it gently. Check the texture before the packet’s suggested time is up, drain promptly, and toss it with sauce rather than leaving it sitting in hot water.
Yellow lentil penne is generally made by milling yellow lentils into flour and shaping it into penne. It is classed as minimally processed, rather than ultra-processed, though manufacturers may use different formulations.
Yes, yellow lentil penne can replace regular penne in many dishes, especially sauced meals and pasta bakes. Expect a more tender, lentil-flavoured result, and check it early while cooking because it may not hold the same texture as wheat pasta.
Usually, no: drain yellow lentil penne without rinsing if you are serving it warm, so its surface starch can help sauce cling. For a chilled pasta salad, rinsing with cold water can stop the cooking and cool it quickly.
Yes, yellow lentil penne works for meal prep, but it can soften as it sits in sauce. For a firmer result, store the cooked pasta and sauce separately, then combine them when reheating or serving.
Yes, you can freeze cooked yellow lentil penne in an airtight container, although thawing may make it softer. Cool it before freezing and reheat it gently with sauce; it is less likely to keep a firm bite than freshly cooked pasta.
It can help make a meal filling because yellow lentil penne provides both protein and fibre. Pairing it with vegetables and a satisfying sauce can make the meal more substantial, but the pasta alone does not cause weight loss.
Vitamins
Folate
180µg · 45% DV
B1
0.45mg · 38% DV
B6
0.4mg · 24% DV
Biotin
7µg · 23% DV
Minerals
Copper
0.6mg · 67% DV
Manganese
1.1mg · 48% DV
Phosphorus
300mg · 43% DV
Potassium ⭐
800mg · 24% DV
Sodium
5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 350 calories in 100 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.
Yellow lentil penne takes the short, ridged tube shape of Italian penne, but is made from yellow lentils rather than conventional wheat pasta. Once cooked, it has a mild, earthy flavour and a substantial texture that holds sauce well. It works with tomato or vegetable sauces, and can also be served chilled in a pasta salad with herbs and olive oil. With 24 g of protein per 100 g, it is a protein-rich pasta alternative; its lentil base also contributes fibre. For a balanced, lighter meal, pair it with plenty of vegetables and a simple sauce.
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.
High
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
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.