Rustic Red Lentil Soup (Only 4 Ingredients)

1. Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.

2. Add chicken cubes, lentils, and tomato paste.

3. Turn the heat on high and add 8 cups of water and bring to a boil.

4. Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.

5. Serve warm with Italian crusty bread or flatbreads.

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Nutrient	Quantity
Total fats	4.3516 g
Protein	47.8084 g
Carbohydrates	134.4516 g
Energy	744.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4855 g
Water	2020.4162 g
Aspartic acid	5.5013 g
Calcium, Ca	312.82 mg
Lutein + zeaxanthin	4.4 g
Fiber, total dietary	23.262 g
Fatty acids, total saturated 22:0	0.0269 g
Carotene, beta	212.46 g
Niacin	3.4902 mg
Vitamin A, RAE	17.92 g
Arginine	3.8325 g
Riboflavin	0.2577 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total saturated 20:1	0.0213 g
Glutamic acid	8.048 g
Stigmasterol	7.68 mg
Sodium, Na	65.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0003 g
Total lipid (fat)	4.3516 g
Manganese, Mn	3.4849 mg
Fructose	2.355 g
Proline	2.0258 g
Fatty acids, total saturated 16:0	0.596 g
Sucrose	1.137 g
Choline, total	12.87 mg
Sugars, total	6.6128 g
Serine	2.2513 g
Fatty acids, total saturated 10:0	0.0019 g
Fatty acids, total saturated 18:0	0.0876 g
Vitamin B-6	0.9404 mg
Selenium, Se	1.398 g
Ash	7.9202 g
Fatty acids, total saturated 18:1 undifferentiated	0.9653 g
Pantothenic acid	0.8262 mg
Phenylalanine	2.4099 g
Beta-sitosterol	90.24 mg
Copper, Cu	2.7358 mg
Betaine	0.174 mg
Thiamin	1.0394 mg
Methionine	0.4135 g
Iron, Fe	14.8966 mg
Carbohydrate, by difference	134.4516 g
Phosphorus, P	609.66 mg
Folate, total	414.5 g
Tocopherol, gamma	0.0832 mg
Lycopene	4602.24 g
Alanine	2.045 g
Valine	2.4142 g
Fatty acids, total saturated 18:2 undifferentiated	1.7397 g
Glycine	1.9896 g
Carotene, alpha	4.64 g
Glucose (dextrose)	3.087 g
Fatty acids, total saturated 14:0	0.0104 g
Zinc, Zn	7.1998 mg
Isoleucine	2.0994 g
Maltose	0.0448 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	2.2273 g
Leucine	3.5206 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	357.56 IU
Folate, DFE	414.5 g
Tryptophan	0.4486 g
Vitamin C, total ascorbic acid	14.908 mg
Phytosterols	125.94 mg
Fatty acids, total saturated 20:0	0.0269 g
Campesterol	11.52 mg
Starch	91.4656 g
Tyrosine	1.3066 g
Vitamin K (phylloquinone)	2.264 g
Fatty acids, total saturated	0.7899 g
Histidine	1.3746 g
Fatty acids, total monounsaturated	0.985 g
Threonine	1.7628 g
Folate, food	414.5 g
Fatty acids, total polyunsaturated 17:0	0.0077 g
Fatty acids, total polyunsaturated 24:0	0.023 g
Vitamin E (alpha-tocopherol)	0.71 mg
Magnesium, Mg	168.92 mg
Lysine	3.4051 g
Potassium, K	1605.4 mg
Cystine	0.6396 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Water	8 cups	0	0	0
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
red lentil	1 cup	687.36	121.152	4.1664
chicken bouillon cube	3	0	0	0