Know what’s on your plate
Lentil soup
Calories & nutrition facts
prepacked, to be reheated
Nutrition facts
Per 100 g% DV- Calories 63 kcal —
- Protein 3.2 g 6%
- Carbohydrate 7.6 g 3%
- Fat 1.9 g 2%
- Saturated fat 0.9 g 5%
- Fibre 1.6 g 6%
- Sugars 1 g —
- Sodium 143 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 35.8 µg 4%
- Vitamin C 1.7 mg 2%
- Vitamin E 0 mg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.05 mg 3%
- Niacin (B3) 0.55 mg 3%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 20 µg 5%
- Vitamin B12 0.12 µg 5%
Minerals
- Calcium 25 mg 2%
- Iron 1.1 mg 6%
- Magnesium 19 mg 5%
- Phosphorus 74 mg 6%
- Potassium 144 mg 3%
- Zinc 0.61 mg 6%
- Copper 0.17 mg 19%
- Manganese 0.24 mg 10%
- Selenium 16.1 µg 29%
- Iodine 4 µg 3%
Similar foods
- Red lentil soupwith coriander91 kcal / 100 g
- Lentil soup with baconready-to-serve49 kcal / 100 g
- Lentil soup with hamcanned, ready-to-serve56 kcal / 100 g
- Lentil soup with vegetables82 kcal / 100 g
- Lentil or legume soupready to eat, canned80 kcal / 100 g
- Tomato soupprepacked, to be reheated36 kcal / 100 g
- Carrot soupprepacked, to be reheated36 kcal / 100 g
- Split pea soupprepacked, to be reheated49 kcal / 100 g
- Lentil saladwith smoked sausage, prepacked177 kcal / 100 g
- Mushroom soupprepacked, to be reheated40 kcal / 100 g
Questions about Lentil soup
How do you make lentil soup from dried lentils?
Soften chopped onion, carrot and celery in oil, stir in rinsed lentils, stock and spices, then simmer until tender. Red lentils usually take 15–20 minutes; brown or green lentils often need 25–35 minutes.
Do you need to soak lentils before making soup?
No: rinse them and pick out any grit, then add them straight to the pot. Soaking is optional, but it shortens the cooking time; red lentils tend to break down into a creamy soup without soaking.
How do you thicken lentil soup without cream?
Mash some lentils against the side of the pot, or briefly blend part of the soup and stir it back in. Red lentils naturally make a thick, smooth soup as they cook.
What spices and toppings go well with lentil soup?
Cumin, coriander, smoked paprika and chilli all work well; finish with lemon juice to brighten the earthy flavour. Try chopped parsley or coriander, a spoonful of yoghurt, or crunchy croutons on top.
Can you freeze lentil soup?
Yes. Cool it promptly, portion it into airtight containers and freeze; leave room for expansion. Defrost in the fridge or reheat from frozen in a saucepan, stirring often and adding water or stock if it has thickened.
How does lentil soup compare with split pea soup?
Per 100 g, lentil soup has 63 kcal and 1.6 g fibre, while split pea soup has 49 kcal and 1.5 g fibre. Lentil soup also has more protein: 3.2 g compared with 2.5 g.
Is lentil soup a good source of protein?
A 250 g bowl provides 3.2 g of protein. For a more filling meal, serve it with bread or add a spoonful of yoghurt.
Can you eat lentil soup cold?
Yes, though it is usually served hot. Chilled soup thickens as it stands, so stir in a little water or stock and season with lemon before serving.
Source: ANSES–Ciqual (France) 25900 · per 100 g · carbohydrate per EU label, fibre excluded
