Oxalate <25 mg/serving
Oxalate 25-99 mg/serving
Oxalate ≥100 mg/serving
Lentils are a kidney stone triple-win: low oxalate (8 mg per half-cup), plant-based protein (9g per serving), and cheap. As a plant protein, lentils don't trigger the increased urinary calcium excretion that animal protein does — making them an ideal protein source for stone formers. They're also rich in fiber, folate, and iron. Red lentils cook in 15 minutes and break down into a creamy soup base. Brown and green lentils hold their shape for salads and side dishes. Buy them dried (1/3 the cost of canned) and cook in bulk. A pot of lentil soup with carrots, onions, garlic, and canned tomatoes is one of the most kidney-stone-friendly meals you can make: low oxalate, plant protein, and protective calcium from any dairy you add on top.
📊 Nutrition at a Glance
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1/2 cup | 100 g | 8 mg | Safe |
| 2 x 1/2 cup | 200 g | 16 mg | Safe |
| ½ x 1/2 cup | 50 g | 4 mg | Safe |
🏷️ Tags
🟢 See all Legumes rated Safe for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Is Lentils safe for kidney stones?
Don't overthink this one. Lentils has 8 mg oxalate per 1/2 cup. That's solidly safe territory for kidney stones. The number is from Harvard's latest lab work.
What's the oxalate content of Lentils?
8 mg — that's the oxalate in a standard 1/2 cup of Lentils. For the 100g comparison freaks: 8 mg. Source is Harvard's 2024 food analysis project.
Is Lentils low or high oxalate?
It's low. 8 mg per 1/2 cup is well under the 25 mg danger line. Lentils is not the food you need to worry about.
What can I eat instead of Lentils?
Look at the 'Safe Alternatives' section right below this FAQ. Those foods are all under 25 mg oxalate per serving and in the same category as Lentils. Pick from those.
How much sodium does Lentils have?
Low sodium: 2 mg/100g. That's a non-issue for kidney stones. Just don't undo it by drowning it in salt during cooking.