Spicy Red Lentil Soup
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 45 kcal | 2% |
| Fat | 0.70 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 5.8 g | 2% |
| of which sugars | 2.0 g | 2% |
| Fibre | 2.9 g | — |
| Protein | 2.5 g | 5% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, tomato, red lentils (7%), onion, carrot, potato, red pepper, celery, tomato juice, cornflour, tomato purée, spices, salt, rapeseed oil, coriander leaf, yeast extract powder, garlic purée, roasted onion purée, leek powder, carrot extract, sunflower oil, parsnip extract, dried red chillies, ground bay leaf, black pepper, lovage, white pepper ALLERGY ADVICE: For allergens see ingredients in bold. NUTRITION TYPICAL VALUES AS PREPARED PER PER Preparation: To open, pull tab on rim to COOKING INSTRUCTIONS: MICROWAVE O (6 mins), CAT E 900W (5% mins), CATE MICROWAVE FROZEN: CATD 800W (13 (12 mins), CATE 1000W (12 mins) Microw refer to handbook. Remove lid toy the and place on a microwaveable plate S After heating, stir and stand for 2 minutes Dea hot throughout before serving Do not re HOB CHILLED: GENTLE HEAT (56mins pan. Heat gently, stirring occasionally un serving. Do not reheat once cooled STORAGE: Keep refrigerated below 100g 1/2 POT opened, consume within 2 days Dona 190 45 0.7g 571 by date. For use by date see lid 136 Freeze as soon after purchase a pa 2.1g within the use by date. Use within an 0.1g 0.39 Energy kj Energy kcal Fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
33% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetable soups” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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