Moroccan Lentil Soup

1. In large pot saute the onions, garlic and ginger in olive oil for about 5 minutes.

2. Add remaining ingredients and simmer 1 to 1/12 hour, or longer, until lentils are soft.

3. Puree half the soup in a food processor or blender, return to pot and stir to blend.

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Nutrient	Quantity
Total fats	37.4801 g
Protein	114.877 g
Carbohydrates	362.4176 g
Energy	2173.7627 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9258 g
Water	2064.8541 g
Aspartic acid	13.3856 g
Calcium, Ca	578.1778 mg
Lutein + zeaxanthin	718.3996 g
Fiber, total dietary	69.6132 g
Fatty acids, total saturated 22:0	0.0443 g
Carotene, beta	6837.2885 g
Niacin	10.3546 mg
Vitamin A, RAE	673.5256 g
Arginine	10.0146 g
Riboflavin	1.0608 mg
Tocopherol, beta	0.0435 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.0653 g
Glutamic acid	20.3607 g
Stigmasterol	7.68 mg
Sodium, Na	226.7234 mg
Fatty acids, total saturated 16:1 undifferentiated	0.215 g
Total lipid (fat)	37.4801 g
Manganese, Mn	69.5845 mg
Fructose	7.7592 g
Proline	4.6739 g
Fatty acids, total saturated 16:0	3.8529 g
Sucrose	5.5096 g
Choline, total	343.8475 mg
Sugars, total	55.4751 g
Serine	5.5003 g
Fatty acids, total saturated 10:0	0.0306 g
Fatty acids, total saturated 18:0	0.6501 g
Vitamin B-6	3.1853 mg
Selenium, Se	3.8562 g
Ash	19.0293 g
Fatty acids, total saturated 18:1 undifferentiated	14.9853 g
Pantothenic acid	6.3655 mg
Phenylalanine	5.8749 g
Beta-sitosterol	90.24 mg
Copper, Cu	4.9219 mg
Betaine	0.9246 mg
Thiamin	2.7205 mg
Methionine	1.2579 g
Iron, Fe	30.4005 mg
Carbohydrate, by difference	362.4176 g
Phosphorus, P	1526.4559 mg
Folate, total	2187.9661 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	0.4343 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Lycopene	5748.4211 g
Alanine	4.8695 g
Valine	5.1608 g
Fatty acids, total saturated 18:2 undifferentiated	11.3736 g
Glycine	4.7006 g
Carotene, alpha	2450.9022 g
Glucose (dextrose)	9.698 g
Fatty acids, total saturated 14:0	0.0488 g
Zinc, Zn	16.7628 mg
Isoleucine	4.8785 g
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	12.3013 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0172 g
Leucine	8.1111 g
Tocotrienol, alpha	0.1617 mg
Vitamin A, IU	13486.9742 IU
Folate, DFE	2187.9661 g
Tryptophan	1.105 g
Vitamin C, total ascorbic acid	78.1667 mg
Phytosterols	210.2772 mg
Galactose	0.2458 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0828 g
Fatty acids, total saturated 6:0	0.0005 g
Campesterol	11.52 mg
Starch	92.3456 g
Tyrosine	2.9332 g
Vitamin K (phylloquinone)	78.1815 g
Fatty acids, total saturated	4.7596 g
Histidine	3.1632 g
Fatty acids, total monounsaturated	15.2823 g
Threonine	4.2897 g
Folate, food	2187.9661 g
Fatty acids, total polyunsaturated 17:0	0.0107 g
Fatty acids, total polyunsaturated 24:0	0.023 g
Cryptoxanthin, beta	56.268 g
Vitamin E (alpha-tocopherol)	6.5334 mg
Magnesium, Mg	465.8423 mg
Lysine	7.7537 g
Potassium, K	4886.6388 mg
Cystine	1.5581 g
Fluoride, F	12.7259 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	6.03	1.2892	0.0763
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	2	128	29.888	0.32
Tomato	1 can	40.2099	8.6898	0.4468
Celery	0.5 cup	8.08	1.4999	0.0859
Garam Masala	1 teaspoon	0	0	0
Water	6 cups	0	0	0
Cardamom	1.5 1/2	9.33	2.0541	0.201
Garlic Clove	2	8.94	1.9836	0.03
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
garbanzo bean	1 can	1133.4333	188.7556	18.1109
cannellini bean	1 can	0	0	0
red lentil	1 cup	687.36	121.152	4.1664