Spinach With Lentils

1. Put lentils& bay leaf into a sauce pan and cover with water until the water is 1" above the lentils, bring to a boil, reduce heat& simmer until tender 40-50 minutes.

2. You may have to add a bit of water if they cook dry.

3. Remove from heat, cover& keep warm, Drain off any excess water.

4. In a large skillet or wok heat oil.

5. Saute the garlic& carrot until golden.

6. Stir in spinach until just wilted (do not over cook).

7. Stir the spinach into the lentils and season to taste.

8. Mix in lemon juice.

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Nutrient	Quantity
Total fats	22.0146 g
Protein	11.986 g
Carbohydrates	34.972 g
Energy	352.5154 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.283 g
Water	552.3308 g
Aspartic acid	0.3019 g
Calcium, Ca	1017.6226 mg
Lutein + zeaxanthin	331.8875 g
Fiber, total dietary	16.5824 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	10605.5525 g
Niacin	4.4315 mg
Vitamin A, RAE	3314.0849 g
Arginine	0.1926 g
Riboflavin	0.5115 mg
Tocopherol, beta	0.0351 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.19 g
Glutamic acid	0.5651 g
Sodium, Na	186.172 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2567 g
Total lipid (fat)	22.0146 g
Manganese, Mn	2.2315 mg
Fructose	0.8718 g
Proline	0.0811 g
Fatty acids, total saturated 16:0	2.375 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	4.6608 g
Choline, total	14.8865 mg
Sugars, total	6.5715 g
Serine	0.0919 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	0.4123 g
Vitamin B-6	1.0258 mg
Selenium, Se	5.4759 g
Ash	7.8039 g
Fatty acids, total saturated 18:1 undifferentiated	14.5491 g
Pantothenic acid	1.2483 mg
Phenylalanine	0.1001 g
Copper, Cu	0.4361 mg
Betaine	0.5322 mg
Thiamin	0.4206 mg
Methionine	0.0347 g
Iron, Fe	7.5175 mg
Carbohydrate, by difference	34.972 g
Phosphorus, P	191.386 mg
Folate, total	748.9427 g
Tocopherol, gamma	0.1681 mg
Fatty acids, total saturated 22:1 undifferentiated	0.3946 g
Lycopene	1.28 g
Alanine	0.1604 g
Valine	0.1232 g
Fatty acids, total saturated 18:2 undifferentiated	2.2894 g
Glycine	0.0842 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	0.9062 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	1.2251 mg
Isoleucine	0.1246 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	2.5723 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	0.1676 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	66291.373 IU
Folate, DFE	748.9427 g
Tryptophan	0.0233 g
Vitamin C, total ascorbic acid	606.8686 mg
Phytosterols	44.7525 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0838 g
Starch	1.8304 g
Tyrosine	0.0647 g
Vitamin K (phylloquinone)	29.2905 g
Fatty acids, total saturated	2.9283 g
Histidine	0.0648 g
Fatty acids, total monounsaturated	15.4207 g
Threonine	0.2633 g
Folate, food	748.9427 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	3.7832 mg
Magnesium, Mg	69.1702 mg
Lysine	0.1621 g
Potassium, K	2510.2622 mg
Cystine	0.114 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1.5 1/2	179.01	0	20.25
Spinach	1 lb	99.7904	17.6901	1.3608
Carrot	1	52.48	12.2624	0.3072
Bay leaf	2	0	0	0
Pepper	0	0	0	0
brown lentil	1 cup	0	0	0