Brown Lentil Soup

1. Make the lentils:

2. Soak lentils in water for 1 hours.

3. Boil lentils until foam develops. Scoop off and discard the foam.

4. Add all ingredients and boil for 30 minutes.

5. Add cilantro and 1 TBSP lemon juice.

6. Make the seasoning:

7. Heat 1 TBSP oil in a small pan or pot.

8. Add the cumin seeds until they pop.

9. Add red pepper and quickly stir.

10. Pour this mixture into the pot of lentils.

11. Stir and serve hot.

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Nutrient	Quantity
Total fats	7.7322 g
Protein	3.1865 g
Carbohydrates	6.483 g
Energy	99.3873 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0602 g
Water	963.3103 g
Aspartic acid	0.2642 g
Calcium, Ca	179.6494 mg
Lutein + zeaxanthin	17.4148 g
Fiber, total dietary	1.8438 g
Carotene, beta	21.1452 g
Niacin	1.0189 mg
Vitamin A, RAE	2.2392 g
Arginine	0.4011 g
Riboflavin	0.0875 mg
Tocopherol, beta	0.0001 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0146 g
Glutamic acid	0.6065 g
Stigmasterol	0.0006 mg
Sodium, Na	34.0229 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0261 g
Total lipid (fat)	7.7322 g
Manganese, Mn	0.4405 mg
Fructose	0.1712 g
Proline	0.1263 g
Fatty acids, total saturated 16:0	0.671 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0834 g
Choline, total	1.7533 mg
Fatty acids, total polyunsaturated 18:1 t	0.0004 g
Sugars, total	0.4973 g
Serine	0.1483 g
Fatty acids, total saturated 10:0	0.0098 g
Fatty acids, total saturated 18:0	0.3108 g
Vitamin B-6	0.0432 mg
Selenium, Se	0.175 g
Ash	1.6658 g
Fatty acids, total saturated 18:1 undifferentiated	2.9725 g
Pantothenic acid	0.1299 mg
Phenylalanine	0.1461 g
Beta-sitosterol	0.0004 mg
Copper, Cu	0.3405 mg
Betaine	0.0728 mg
Thiamin	0.2103 mg
Methionine	0.0895 g
Iron, Fe	2.2032 mg
Carbohydrate, by difference	6.483 g
Phosphorus, P	127.0874 mg
Folate, total	18.3026 g
Tocopherol, gamma	0.0054 mg
Alanine	0.1427 g
Valine	0.1548 g
Fatty acids, total saturated 18:2 undifferentiated	3.1719 g
Glycine	0.1871 g
Carotene, alpha	0.2887 g
Glucose (dextrose)	0.1538 g
Fatty acids, total saturated 14:0	0.0217 g
Zinc, Zn	0.8403 mg
Isoleucine	0.1189 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	3.2356 g
Fatty acids, total saturated 14:1	0.0015 g
Tocotrienol, gamma	0.0004 mg
Fatty acids, total polyunsaturated 17:1	0.0012 g
Leucine	0.2115 g
Tocotrienol, alpha	0.0009 mg
Vitamin A, IU	46.4783 IU
Folate, DFE	18.3026 g
Tryptophan	0.06 g
Vitamin C, total ascorbic acid	7.197 mg
Phytosterols	1.429 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.0007 g
Tyrosine	0.1146 g
Vitamin K (phylloquinone)	0.3879 g
Fatty acids, total saturated	1.0607 g
Histidine	0.08 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	3.0184 g
Threonine	0.1139 g
Folate, food	18.3026 g
Fatty acids, total polyunsaturated 17:0	0.0025 g
Cryptoxanthin, beta	0.9646 g
Vitamin E (alpha-tocopherol)	0.1319 mg
Fatty acids, total trans	0.0004 g
Fatty acids, total trans-monoenoic	0.0004 g
Magnesium, Mg	43.7061 mg
Lysine	0.0892 g
Potassium, K	133.5796 mg
Cystine	0.0554 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	1 inch	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Tomato	1 tomatoes	0	0	0
Water	4 cups	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
Turmeric	0.25 teaspoon	2.34	0.5036	0.0244
Garlic Clove	2	0	0	0
red chili pepper	0.25 teaspoon	0.3125	0.0688	0.0034
cilantro leaf	1 pinch	0.0048	0.0008	0.0001
brown lentil	1 cup	0	0	0