Spiced Red Lentil & Sweet Pea Soup
Prefix 506 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 | 75 kcal | 4% |
| Fat | 3.2 g | 5% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 7.3 g | 3% |
| of which sugars | 2.0 g | 2% |
| Fibre | 3.0 g | — |
| Protein | 3.0 g | 6% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Leek, Sea Salt, Garlic, Parsley, Black Pepper, Bay Leaf Infusion (Bay Lea Water, Carrots, Red Lentils (9.5%), Veg Stock (Water, Onion, Parsnip Cam Water)), White Onion, Coconut Cream, Red Peppers, Sweet Potato Ginger, Garlic, Ground Cumin, Rapeseed Oil, Lemon Juice, Maple Sing Spoked Paprika, Coriander, Salt, Tomato Paste, Ground Turmeric, Ground Coriander, Cardamon, White Pepper, Cinnamon. nutritional inf
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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