Barb’S Lentil Soup

1. Combine first 4 ingredients in a large pot and bring to boil.

2. Add carrots and lentils and return to boiling.

3. Lower heat to medium and cook until lentils and carrots are soft.

4. Sautée onion in olive oil until medium brown, then add to soup.

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Nutrient	Quantity
Total fats	43.0815 g
Protein	122.3826 g
Carbohydrates	275.3603 g
Energy	1931.8483 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.243 g
Water	1553.1944 g
Aspartic acid	10.9704 g
Calcium, Ca	408.4015 mg
Lutein + zeaxanthin	353.2585 g
Fiber, total dietary	48.0622 g
Fatty acids, total saturated 22:0	0.0886 g
Carotene, beta	10772.7548 g
Niacin	20.9729 mg
Vitamin A, RAE	1083.008 g
Arginine	7.676 g
Riboflavin	0.8168 mg
Tocopherol, beta	0.0425 mg
Fatty acids, total polyunsaturated 15:0	0.0116 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.1961 g
Glutamic acid	15.7086 g
Stigmasterol	15.36 mg
Sodium, Na	3931.1597 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7163 g
Total lipid (fat)	43.0815 g
Manganese, Mn	8.3265 mg
Fructose	2.6949 g
Proline	4.0884 g
Fatty acids, total saturated 16:0	5.6861 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	6.1021 g
Choline, total	79.1316 mg
Sugars, total	14.7848 g
Serine	4.5166 g
Fatty acids, total saturated 10:0	0.0056 g
Fatty acids, total saturated 18:0	1.0778 g
Vitamin B-6	2.0467 mg
Selenium, Se	15.1315 g
Ash	25.2778 g
Fatty acids, total saturated 18:1 undifferentiated	24.1103 g
Pantothenic acid	2.1209 mg
Phenylalanine	4.8388 g
Beta-sitosterol	180.48 mg
Copper, Cu	5.8165 mg
Betaine	0.689 mg
Thiamin	2.1761 mg
Methionine	0.8427 g
Iron, Fe	34.52 mg
Carbohydrate, by difference	275.3603 g
Phosphorus, P	1604.6247 mg
Folate, total	862.0167 g
Tocopherol, gamma	0.2241 mg
Lycopene	1.28 g
Alanine	4.1774 g
Cholesterol	6.1 mg
Valine	4.8737 g
Fatty acids, total saturated 18:2 undifferentiated	7.5555 g
Glycine	3.9915 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	3.7605 g
Fatty acids, total saturated 14:0	0.0794 g
Zinc, Zn	15.8103 mg
Isoleucine	4.2591 g
Fatty acids, total saturated 12:0	0.0086 g
Fatty acids, total polyunsaturated	8.8634 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	7.1147 g
Tocotrienol, alpha	0.0728 mg
Vitamin A, IU	21663.045 IU
Folate, DFE	862.0167 g
Tryptophan	0.8927 g
Vitamin C, total ascorbic acid	27.4706 mg
Phytosterols	303.906 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.1656 g
Campesterol	23.04 mg
Starch	184.6912 g
Tyrosine	2.6373 g
Vitamin B-12	1.22 g
Vitamin K (phylloquinone)	33.9768 g
Fatty acids, total saturated	7.2515 g
Histidine	2.7679 g
Fatty acids, total monounsaturated	25.1139 g
Threonine	3.7128 g
Folate, food	862.0167 g
Fatty acids, total polyunsaturated 17:0	0.0213 g
Fatty acids, total polyunsaturated 24:0	0.0461 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	4.9578 mg
Magnesium, Mg	299.0099 mg
Lysine	6.8694 g
Potassium, K	4311.3218 mg
Cystine	1.3679 g
Fluoride, F	5.746 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Olive oil	2 tablespoons	238.68	0	27
Carrot	1 cup	52.48	12.2624	0.3072
Onion	1	60	14.01	0.15
Water	2 cans	0	0	0
cumin	2 teaspoons	15.75	1.8581	0.9353
chicken broth	2 cans	189.1	4.575	6.344
red lentil	2 cups	1374.72	242.304	8.3328