Curried Lentil Soup

1. Saute carrots, onion and celery in olive oil until soft.

2. Add curry powder and garlic and saute 5 minutes more.

3. Add chicken stock and water and bring to boil.

4. Add lentils and herbs de provence and bring back to boil.

5. Add salsa, cilantro and salt and pepper to taste.

6. Cover and simmer for about 1 hour until soup thickens.

7. Use an immersion blender to slightly blend soup.

8. Serve with croutons and enjoy.

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Nutrient	Quantity
Total fats	13.1763 g
Protein	48.4236 g
Carbohydrates	60.0554 g
Energy	532.855 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1541 g
Water	1535.1174 g
Aspartic acid	1.1333 g
Calcium, Ca	361.865 mg
Lutein + zeaxanthin	1041.22 g
Fiber, total dietary	21.4488 g
Fatty acids, total trans-polyenoic 13:0	0.0149 g
Carotene, beta	21637.579 g
Niacin	24.1806 mg
Vitamin A, RAE	2172.689 g
Arginine	0.6173 g
Riboflavin	0.7263 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0482 g
Fatty acids, total saturated 20:1	0.094 g
Glutamic acid	1.8616 g
Stigmasterol	0.06 mg
Sodium, Na	5983.118 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5579 g
Total lipid (fat)	13.1763 g
Manganese, Mn	4.2476 mg
Fructose	3.4499 g
Proline	0.4208 g
Fatty acids, total saturated 16:0	2.4182 g
Fatty acids, total saturated 8:0	0.0025 g
Sucrose	10.499 g
Choline, total	138.2298 mg
Sugars, total	22.3751 g
Serine	0.2834 g
Fatty acids, total saturated 10:0	0.0027 g
Fatty acids, total saturated 18:0	0.5965 g
Vitamin B-6	0.934 mg
Selenium, Se	31.7017 g
Ash	22.2842 g
Fatty acids, total saturated 18:1 undifferentiated	5.3122 g
Pantothenic acid	1.8002 mg
Phenylalanine	0.3409 g
Beta-sitosterol	0.04 mg
Copper, Cu	1.4017 mg
Betaine	6.7052 mg
Thiamin	0.36 mg
Methionine	0.1048 g
Iron, Fe	8.8558 mg
Carbohydrate, by difference	60.0554 g
Phosphorus, P	789.903 mg
Folate, total	164.404 g
Tocopherol, gamma	0.2173 mg
Fatty acids, total saturated 4:0	0.0023 g
Fatty acids, total saturated 22:1 undifferentiated	0.0026 g
Lycopene	2.56 g
Alanine	0.4616 g
Cholesterol	9.15 mg
Valine	0.4109 g
Fatty acids, total saturated 18:2 undifferentiated	2.795 g
Glycine	0.348 g
Carotene, alpha	8901.84 g
Glucose (dextrose)	4.4049 g
Fatty acids, total saturated 14:0	0.2176 g
Zinc, Zn	3.8353 mg
Isoleucine	0.3845 g
Fatty acids, total polyunsaturated	3.0406 g
Leucine	0.5348 g
Tocotrienol, alpha	0.0824 mg
Vitamin A, IU	43483.911 IU
Folate, DFE	164.404 g
Tryptophan	0.0863 g
Vitamin C, total ascorbic acid	31.6283 mg
Phytosterols	24.28 mg
Galactose	0.6541 g
Fatty acids, total polyunsaturated 18:1 c	1.6522 g
Fatty acids, total saturated 6:0	0.0072 g
Starch	3.6608 g
Tyrosine	0.2223 g
Vitamin B-12	1.83 g
Vitamin K (phylloquinone)	97.0022 g
Fatty acids, total saturated	3.3537 g
Histidine	0.2016 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0025 g
Fatty acids, total monounsaturated	6.0582 g
Threonine	0.6226 g
Folate, food	164.404 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	6.9787 mg
Magnesium, Mg	130.555 mg
Lysine	0.5012 g
Potassium, K	3147.77 mg
Cystine	0.2676 g
Fluoride, F	14.522 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	4 cloves	17.88	3.9672	0.06
Carrot	2	104.96	24.5248	0.6144
Onion	1	44	10.274	0.11
Curry powder	3 tablespoons	61.425	10.5519	2.6479
Celery	2 stalks	20.48	3.8016	0.2176
Water	1 cup	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
salt pepper	0	0	0	0
herbes de provence	1 tablespoon	0	0	0
chicken broth	3 cans	283.65	6.8625	9.516
crouton	0	0	0	0
hot salsa	1 cup	0	0	0