Nutrition
≈ 320 kcal± 30% · per portion of about 352 g
- Protein16 g
- Fat12 g
- Carbohydrates34 g
- of which saturates
- 1.5 g
- of which sugars
- 5.2 g
- Fibre
- 7.9 g
- Salt
- 2.1 g
Vitamins and minerals, % of reference intake
- Folate 43%
- Iron 36%
- Vitamin A 32%
- Potassium 30%
- Vitamin E 27%
- Vitamin B1 27%
- Zinc 24%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0); USDA FoodData Central
About the dish
A smooth or chunky soup made from puréed lentils, often seasoned with cumin and lemon.
- Cuisine
- Turkish
- Origin
- Middle East
Typical ingredients
- red lentils
- onion
- carrot
- vegetable stock
- cumin
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Lentil Soup: where else to eat it Back to the menu of Cyprus Mangal