Estimated nutrition per portion: 133 kcal · 8.8g protein · 19.1g carbohydrate · 3.0g fat · 7.1g fibre.
One small dish: a snack or meal component. 162g of measured ingredients before added water. Finished weight can vary.
Red lentil & tomato soup cup
Ingredients
- 100 g Red lentils, boiled in unsalted water
- 60 g Raw cherry tomatoes, washed
- 2 g Olive oil
Instructions
- Prepare red lentils in unsalted water, drain and weigh the cooked portion.
- Chop the washed tomatoes.
- Put both into a small saucepan with 60ml drinking water and the measured oil.
- Heat until steaming hot throughout; blend if preferred.
- No stock or cream is included.
- Weigh the finished soup if tracking its final weight.
Notes
Storage and leftovers
Prepare one portion where possible. Refrigerate perishable leftovers promptly and follow use-by dates and product storage instructions. For other cooked leftovers, cool promptly, refrigerate within two hours and use within 48 hours unless the label requires sooner. Reheat only once until steaming hot throughout.
Nutrition calculation and sources
- 100g Red lentils, boiled in unsalted water — CoFID 13-658
- 60g Raw cherry tomatoes, washed — CoFID 13-519
- 2g Olive oil — CoFID 17-038
Estimated per portion as ingredient grams × CoFID 2021 values per 100g ÷ 100, summed across ingredients. Reviewed 2 October 2026. Generic foods may differ from your products; additions require recalculation.
CoFID 2021. Contains public sector information licensed under the Open Government Licence v3.0.
Independently written MynRecipes recipe. No clinical GLP-1 approval is claimed. This portion is not a complete daily diet.