Shawrbat 'Adas Bil-Tamar Hindi

1. Dissolve the paste in the hot water.

2. Sauté onions, peppers, garlic, and ginger over medium heat in the oil for 10 minutes.

3. Stir in remaining ingredients, except mint, and bring to a boil. Cover and cook over medium heat for 40 minutes or until lentils are well cooked.

4. If you want it more soup like, add water as it cooks.

5. Stir in mint and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	29.2931 g
Protein	15.4693 g
Carbohydrates	63.9973 g
Energy	532.2 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3503 g
Water	2261.8402 g
Aspartic acid	2.0943 g
Calcium, Ca	363.86 mg
Lutein + zeaxanthin	28.65 g
Fiber, total dietary	10.786 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1271.868 g
Niacin	3.7626 mg
Vitamin A, RAE	165.093 g
Arginine	0.882 g
Riboflavin	0.3617 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0151 g
Fatty acids, total saturated 20:1	0.0885 g
Glutamic acid	3.2827 g
Sodium, Na	110.022 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3511 g
Total lipid (fat)	29.2931 g
Manganese, Mn	3.3832 mg
Fructose	2.9359 g
Proline	0.464 g
Fatty acids, total saturated 16:0	3.3323 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	2.1889 g
Choline, total	47.382 mg
Sugars, total	23.9663 g
Serine	0.5942 g
Fatty acids, total saturated 10:0	0.0823 g
Fatty acids, total saturated 18:0	0.597 g
Vitamin B-6	0.7863 mg
Selenium, Se	6.1255 g
Ash	5.4988 g
Fatty acids, total saturated 18:1 undifferentiated	19.7802 g
Pantothenic acid	2.6297 mg
Phenylalanine	0.5717 g
Copper, Cu	0.9254 mg
Betaine	0.6285 mg
Thiamin	0.5287 mg
Methionine	0.1385 g
Iron, Fe	10.2738 mg
Carbohydrate, by difference	63.9973 g
Phosphorus, P	334.339 mg
Folate, total	176.417 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	0.5315 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Lycopene	0.46 g
Alanine	0.51 g
Valine	0.5364 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.2147 g
Glycine	0.4805 g
Carotene, alpha	281.076 g
Glucose (dextrose)	4.4029 g
Fatty acids, total saturated 14:0	0.0131 g
Zinc, Zn	2.3547 mg
Isoleucine	0.4431 g
Fatty acids, total saturated 12:0	0.006 g
Fatty acids, total polyunsaturated	3.5688 g
Fatty acids, total saturated 14:1	0.0021 g
Fatty acids, total polyunsaturated 17:1	0.0346 g
Leucine	0.8033 g
Tocotrienol, alpha	0.1075 mg
Vitamin A, IU	3315.373 IU
Folate, DFE	176.417 g
Tryptophan	0.0838 g
Vitamin C, total ascorbic acid	116.4555 mg
Phytosterols	102.81 mg
Galactose	0.0133 g
Fatty acids, total polyunsaturated 18:1 c	0.0335 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0017 g
Tyrosine	0.3467 g
Vitamin K (phylloquinone)	57.4141 g
Fatty acids, total saturated	4.2081 g
Histidine	0.3225 g
Fatty acids, total monounsaturated	20.2586 g
Threonine	0.4582 g
Folate, food	176.417 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	5.3803 mg
Magnesium, Mg	156.781 mg
Lysine	0.8426 g
Potassium, K	1544.989 mg
Cystine	0.3401 g
Fluoride, F	3.2066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Ginger	1 tablespoon	17.42	3.7242	0.2205
Olive oil	2 tablespoons	238.68	0	27
Onion	2	88	20.548	0.22
Tomato	2 cups	82.8	18.36	0.72
Tamarind paste	2 tablespoons	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
hot water	7 cups	0	0	0
Garlic Clove	4	0	0	0
mint	4 tablespoons	10.032	1.9175	0.1664
cumin	1 teaspoon	7.875	0.929	0.4677
lentil	1 cup	81.62	17.0478	0.4235
hot pepper	1	0	0	0