Green lentils
Green lentils keep their shape, so suit brothy soups.
In short · Fibre and plant protein
Green lentils add fibre and plant protein, and thicken soup naturally.
Fibre
Pulses provide a mix of soluble and insoluble fibre; exact proportions vary and are not shown.
Protein and micronutrients
A useful source of plant protein; also contributes iron and folate. They hold their shape for a chunkier bowl.
Dietary considerations
Pulses contain FODMAPs (GOS). People following a low-FODMAP plan on professional advice may need smaller portions. Rinsing tinned pulses is commonly advised.
Sources and evidence
USDA FoodData Central · NHS — Fibre and pulses guidance · Monash University FODMAP research
Widely established; awaiting nutritionist review. General information, not medical advice.
What it brings
Substance and bite. Texture: hold their shape.
Flavour notes: earthy, savoury.
How to use it in soup
Simmer for 25 minutes until tender.
Prep: Rinse and pick over. Suggested amount: 70 g for two portions.
Storage
Store dry in an airtight jar.
Swaps
Puy lentils · Tinned lentils (add at end)
