Punjabi Pea And Mint Soup

1. Rinse lentils and peas, and add to stock pot with vegetables and water.

2. Add garlic, spices and stock powder and bring to the boil.

3. Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.

4. Add freshly chopped mint and season with salt and pepper. Stir and serve.

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Nutrient	Quantity
Total fats	5.3271 g
Protein	34.9727 g
Carbohydrates	120.8745 g
Energy	635.997 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4763 g
Water	2353.6382 g
Aspartic acid	4.0722 g
Calcium, Ca	546.647 mg
Lutein + zeaxanthin	4584.465 g
Fiber, total dietary	32.8281 g
Fatty acids, total saturated 22:0	0.0134 g
Fatty acids, total trans-polyenoic 13:0	0.01 g
Carotene, beta	19627.911 g
Niacin	6.5974 mg
Vitamin A, RAE	1994.85 g
Arginine	2.6902 g
Riboflavin	0.4969 mg
Tocopherol, beta	0.0216 mg
Fatty acids, total polyunsaturated 15:0	0.0029 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0321 g
Fatty acids, total saturated 20:1	0.0122 g
Glutamic acid	5.9352 g
Stigmasterol	3.84 mg
Sodium, Na	282.677 mg
Fatty acids, total saturated 16:1 undifferentiated	0.007 g
Total lipid (fat)	5.3271 g
Manganese, Mn	4.2681 mg
Fructose	1.8071 g
Proline	1.5364 g
Fatty acids, total saturated 16:0	0.5905 g
Fatty acids, total saturated 8:0	0.0016 g
Sucrose	11.5015 g
Choline, total	69.9642 mg
Sugars, total	21.0455 g
Serine	1.5974 g
Fatty acids, total saturated 10:0	0.0027 g
Fatty acids, total saturated 18:0	0.0821 g
Vitamin B-6	1.264 mg
Selenium, Se	8.9398 g
Ash	10.0657 g
Fatty acids, total saturated 18:1 undifferentiated	1.6626 g
Pantothenic acid	1.8763 mg
Phenylalanine	1.6859 g
Beta-sitosterol	45.12 mg
Copper, Cu	2.0001 mg
Betaine	4.7018 mg
Thiamin	1.0173 mg
Methionine	0.3697 g
Iron, Fe	17.0394 mg
Carbohydrate, by difference	120.8745 g
Phosphorus, P	577.722 mg
Folate, total	415.761 g
Tocopherol, gamma	0.8337 mg
Fatty acids, total saturated 4:0	0.0015 g
Fatty acids, total saturated 22:1 undifferentiated	0.0018 g
Lycopene	2.16 g
Alanine	1.6436 g
Valine	1.8582 g
Fatty acids, total saturated 18:2 undifferentiated	1.7335 g
Glycine	1.4659 g
Carotene, alpha	7547.105 g
Glucose (dextrose)	1.761 g
Fatty acids, total saturated 14:0	0.0857 g
Zinc, Zn	6.106 mg
Isoleucine	1.6044 g
Maltose	0.1233 g
Tocopherol, delta	0.0145 mg
Fatty acids, total saturated 12:0	0.0019 g
Fatty acids, total polyunsaturated	2.2115 g
Leucine	2.5956 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	39926.131 IU
Folate, DFE	415.761 g
Tryptophan	0.3258 g
Vitamin C, total ascorbic acid	90.4326 mg
Phytosterols	60.84 mg
Galactose	0.3337 g
Fatty acids, total polyunsaturated 18:1 c	1.1015 g
Fatty acids, total saturated 20:0	0.0134 g
Fatty acids, total saturated 6:0	0.0048 g
Campesterol	5.76 mg
Starch	48.804 g
Tyrosine	0.9845 g
Vitamin K (phylloquinone)	132.0008 g
Fatty acids, total saturated	0.8332 g
Histidine	0.9345 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0016 g
Fatty acids, total monounsaturated	1.6829 g
Threonine	1.6207 g
Folate, food	415.761 g
Fatty acids, total polyunsaturated 17:0	0.0038 g
Fatty acids, total polyunsaturated 24:0	0.0115 g
Vitamin E (alpha-tocopherol)	5.8875 mg
Magnesium, Mg	236.119 mg
Lysine	2.4408 g
Potassium, K	2209.884 mg
Cystine	0.5943 g
Fluoride, F	9.472 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	88.56	20.6928	0.5184
Potato	2	0	0	0
Curry powder	2 tablespoons	40.95	7.0346	1.7653
Celery	1 stalk	10.24	1.9008	0.1088
Water	8 cups	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
mint	0.25 cup	10.032	1.9175	0.1664
salt pepper	0	0	0	0
leek	1	54.29	12.5935	0.267
pea	0.5 cup	20.58	3.6995	0.098
red lentil	0.5 cup	343.68	60.576	2.0832
vegetable stock powder	4 teaspoons	0	0	0
yellow pea	0.5 cup	0	0	0
pea green	0.5 cup	58.725	10.4762	0.29