Indian Lentil Soup

1. Sauté onion garlic, herbs and red pepper in oil in large saucepan until onion is tender, about 5 minutes; stirring frequently.

2. Add stock, water and lentils; heat to boiling.

3. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Season to taste with salt and pepper.

4. Pour soup into bowls; garnish each with a tablespoon of yogurt.

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Nutrient	Quantity
Total fats	16.5973 g
Protein	18.6439 g
Carbohydrates	57.0032 g
Energy	400.749 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1801 g
Water	2207.128 g
Aspartic acid	2.3791 g
Calcium, Ca	240.818 mg
Lutein + zeaxanthin	23.658 g
Fiber, total dietary	4.8032 g
Fatty acids, total saturated 22:0	0.0174 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	1243.792 g
Niacin	3.3306 mg
Vitamin A, RAE	137.064 g
Arginine	1.0678 g
Riboflavin	0.4841 mg
Tocopherol, beta	0.0149 mg
Fatty acids, total polyunsaturated 15:0	0.011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.047 g
Glutamic acid	2.2516 g
Sodium, Na	3316.813 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1762 g
Total lipid (fat)	16.5973 g
Manganese, Mn	1.6819 mg
Fructose	1.4019 g
Proline	0.6146 g
Fatty acids, total saturated 16:0	1.832 g
Fatty acids, total saturated 8:0	0.0005 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0442 g
Sucrose	5.0515 g
Choline, total	12.0602 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	9.6754 g
Serine	0.7989 g
Fatty acids, total saturated 10:0	0.0468 g
Fatty acids, total saturated 18:0	0.4028 g
Vitamin B-6	0.4808 mg
Selenium, Se	3.6098 g
Ash	10.9865 g
Fatty acids, total saturated 18:1 undifferentiated	10.7274 g
Pantothenic acid	1.7024 mg
Phenylalanine	0.7319 g
Copper, Cu	0.8424 mg
Betaine	1.391 mg
Thiamin	0.6675 mg
Methionine	0.173 g
Iron, Fe	9.1264 mg
Carbohydrate, by difference	57.0032 g
Phosphorus, P	359.776 mg
Folate, total	171.95 g
Tocopherol, gamma	0.1688 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	77.35 g
Alanine	0.5919 g
Valine	0.6712 g
Fatty acids, total saturated 18:2 undifferentiated	1.8695 g
Glycine	0.5499 g
Carotene, alpha	707.2 g
Glucose (dextrose)	3.0638 g
Fatty acids, total saturated 14:0	0.0575 g
Zinc, Zn	3.2338 mg
Isoleucine	0.5454 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	2.0496 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0194 g
Leucine	1.0349 g
Tocotrienol, alpha	0.0338 mg
Vitamin A, IU	2728.23 IU
Folate, DFE	171.95 g
Tryptophan	0.0182 g
Vitamin C, total ascorbic acid	36.3282 mg
Phytosterols	44.091 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.406 g
Fatty acids, total saturated 20:0	0.0574 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.4201 g
Vitamin K (phylloquinone)	20.4884 g
Fatty acids, total saturated	2.4384 g
Histidine	0.4208 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0017 g
Fatty acids, total monounsaturated	10.9727 g
Threonine	0.5408 g
Folate, food	171.95 g
Fatty acids, total polyunsaturated 17:0	0.008 g
Vitamin E (alpha-tocopherol)	3.0991 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	121.936 mg
Lysine	1.1614 g
Potassium, K	961.119 mg
Cystine	0.5278 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.5 cup	32	7.472	0.08
Curry powder	2 teaspoons	13	2.2332	0.5604
Vegetable stock	5 cups	55.25	10.2765	0.7735
Water	4 cups	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
plain yogurt	6 tablespoons	0	0	0
coriander seed	1 teaspoon	5.364	0.9898	0.3199
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
Garlic Clove	1	0	0	0
salt pepper	0	0	0	0
red pepper flake	0.25 teaspoon	0	0	0
lentil	2 cups	163.24	34.0956	0.847