Know what’s on your plate
Red lentil soup
Calories & nutrition facts
with coriander
Nutrition facts
Per 100 g% DV- Calories 91 kcal —
- Protein 4.9 g 10%
- Carbohydrate 9.4 g 3%
- Fat 3.2 g 4%
- Saturated fat 1.2 g 6%
- Fibre 2.1 g 8%
- Sugars 1.9 g —
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Questions about Red lentil soup
How do you cook red lentil soup from dried lentils?
Rinse split red lentils, then simmer them with stock, onion and carrot for about 15–20 minutes, stirring now and then so they don’t catch on the bottom. They’re ready when they’ve collapsed and the soup is soft; blend it if you want a smoother texture.
How do you thin red lentil soup if it’s too thick?
Stir in a splash of hot water or stock while reheating, a little at a time, until it loosens. Adding it hot helps the soup heat evenly without cooling the pan.
What do you serve with red lentil soup?
A crusty roll or thick slice of toast makes it a simple lunch; warm flatbread also works well with cumin- or curry-spiced soup. A squeeze of lemon just before serving lifts the flavour.
How long can you keep red lentil soup in the fridge?
Cool leftovers quickly, ideally within one to two hours, and refrigerate them. The Food Standards Agency advises eating refrigerated leftovers within two days and reheating them only once, until steaming hot throughout.
Can you freeze red lentil soup?
Yes. Cool it, freeze in individual portions in sealed containers, then defrost in the fridge and reheat until steaming hot throughout; stir well so the heat reaches the middle.
Does red lentil soup have as much protein as red lentils?
No: red lentils have 10.6 g of protein per 100 g, compared with 4.9 g in red lentil soup. Soup contains added liquid, which spreads the lentils’ protein across a larger weight.
Source: BLS (Germany) X4A8070 · per 100 g · carbohydrate per EU label, fibre excluded
