Curried Lentils With Spinach

1. Wash lentils. Cook till tender but firm.

2. Heat olive oil in large pot & when hot add garlic. Sautee for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients.

3. Cover & simmer for 15 minutes.

4. Serve over rice.

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Nutrient	Quantity
Total fats	18.0294 g
Protein	98.4499 g
Carbohydrates	33.1778 g
Energy	666.5918 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3993 g
Water	595.7931 g
Aspartic acid	2.4958 g
Calcium, Ca	820.1711 mg
Lutein + zeaxanthin	28692.9795 g
Fiber, total dietary	9.2435 g
Fatty acids, total saturated 22:0	0.0174 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	15956.0246 g
Niacin	7.9875 mg
Vitamin A, RAE	1449.6347 g
Arginine	1.781 g
Riboflavin	1.2714 mg
Tocopherol, beta	0.0375 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0425 g
Glutamic acid	3.1287 g
Sodium, Na	2460.5157 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2372 g
Total lipid (fat)	18.0294 g
Manganese, Mn	2.6152 mg
Fructose	0.4398 g
Proline	1.0692 g
Fatty acids, total saturated 16:0	2.0624 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.5691 g
Choline, total	325.9722 mg
Sugars, total	2.2815 g
Serine	0.9679 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.4162 g
Fatty acids, total saturated 20:4 undifferentiated	0.2063 g
Vitamin B-6	1.1644 mg
Selenium, Se	83.4741 g
Ash	15.5779 g
Fatty acids, total saturated 18:1 undifferentiated	10.3568 g
Pantothenic acid	0.8733 mg
Phenylalanine	1.0364 g
Copper, Cu	1.7105 mg
Betaine	267.4245 mg
Thiamin	0.907 mg
Retinol	119 g
Methionine	0.2711 g
Iron, Fe	14.1296 mg
Carbohydrate, by difference	33.1778 g
Phosphorus, P	1030.3418 mg
Folate, total	474.7279 g
Tocopherol, gamma	0.4784 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0912 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.9916 g
Cholesterol	198.3333 mg
Valine	0.9474 g
Fatty acids, total saturated 18:2 undifferentiated	1.7299 g
Glycine	0.9472 g
Glucose (dextrose)	0.5899 g
Fatty acids, total saturated 14:0	0.1591 g
Zinc, Zn	6.8254 mg
Isoleucine	0.7506 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	2.6051 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.2608 g
Vitamin A, IU	27027.33 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0476 g
Folate, DFE	474.7279 g
Tryptophan	0.3005 g
Vitamin C, total ascorbic acid	27.1203 mg
Phytosterols	30.251 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.8257 g
Vitamin B-12	3.9667 g
Vitamin K (phylloquinone)	856.301 g
Fatty acids, total saturated	2.7237 g
Histidine	0.4049 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	10.6555 g
Threonine	0.9148 g
Folate, food	474.7279 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.363 g
Vitamin E (alpha-tocopherol)	11.5133 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1309 g
Magnesium, Mg	305.2421 mg
Lysine	1.4254 g
Potassium, K	2096.304 mg
Cystine	0.3734 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
Olive oil	1 tablespoon	119.34	0	13.5
Cinnamon	0.25 teaspoon	0	0	0
Curry powder	2 teaspoons	13	2.2332	0.5604
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Garlic Clove	2	8.94	1.9836	0.03
plum tomato	14 ounces	353.0333	0	1.9833
lentil	1 cup	81.62	17.0478	0.4235
spinach leaf	0.5 lb	65.771	9.5481	1.2927
tamari	2 tablespoons	21.6	2.0052	0.036