Turkish Lentil And Tomato Soup

1. Chop and saute onion in oil.

2. Add bay leaf and paprika.

3. Add water, lentils, tomatoes, rosemary.

4. Cook on low for 30 mins until lentils are soft.

5. Remove bay leaf.

6. Puree if desired.

7. Add couscous.

8. Cook for 15 mins until couscous is soft.

9. Add chicken stock and sugar.

10. Optionally add 2 c pureed spinach.

11. Serve with lemon, parsley, and/or yoghurt.

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Nutrient	Quantity
Total fats	65.8622 g
Protein	101.9457 g
Carbohydrates	309.7162 g
Energy	2162.1816 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.1119 g
Water	2716.9729 g
Aspartic acid	11.7834 g
Calcium, Ca	522.0419 mg
Lutein + zeaxanthin	99.7243 g
Fiber, total dietary	53.1947 g
Fatty acids, total saturated 22:0	0.2387 g
Carotene, beta	2141.0867 g
Niacin	8.872 mg
Vitamin A, RAE	197.6939 g
Fatty acids, total trans-polyenoic	0.2044 g
Arginine	7.8946 g
Riboflavin	0.7166 mg
Tocopherol, beta	0.0061 mg
Fatty acids, total polyunsaturated 15:0	0.0115 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	5.1174 g
Fatty acids, total saturated 20:1	0.7799 g
Glutamic acid	18.0688 g
Stigmasterol	17.04 mg
Sodium, Na	148.4529 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1266 g
Total lipid (fat)	65.8622 g
Manganese, Mn	7.5621 mg
Fructose	4.1376 g
Proline	4.1676 g
Fatty acids, total saturated 16:0	3.7351 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	10.4384 g
Sucrose	12.2947 g
Choline, total	66.5798 mg
Fatty acids, total polyunsaturated 18:1 t	0.0168 g
Sugars, total	44.4545 g
Serine	4.6573 g
Fatty acids, total saturated 10:0	0.004 g
Fatty acids, total saturated 18:0	1.3842 g
Vitamin B-6	2.3875 mg
Selenium, Se	3.8253 g
Ash	16.7412 g
Tocotrienol, delta	0.0056 mg
Fatty acids, total saturated 18:1 undifferentiated	36.6739 g
Pantothenic acid	4.4434 mg
Phenylalanine	4.972 g
Beta-sitosterol	411.76 mg
Copper, Cu	5.753 mg
Betaine	0.3302 mg
Thiamin	2.4333 mg
Methionine	0.875 g
Iron, Fe	31.9515 mg
Carbohydrate, by difference	309.7162 g
Phosphorus, P	1375.684 mg
Folate, total	894.1504 g
Fatty acids, total polyunsaturated 18:2 t,t	0.2044 g
Tocopherol, gamma	15.3155 mg
Alanine	4.2535 g
Valine	4.9901 g
Fatty acids, total saturated 18:2 undifferentiated	14.5572 g
Glycine	4.1374 g
Carotene, alpha	421.889 g
Glucose (dextrose)	6.3078 g
Fatty acids, total saturated 14:0	0.0253 g
Zinc, Zn	14.7719 mg
Isoleucine	4.3421 g
Tocopherol, delta	0.5548 mg
Fatty acids, total saturated 12:0	0.0079 g
Fatty acids, total polyunsaturated	20.6732 g
Tocotrienol, gamma	0.0001 mg
Leucine	7.2663 g
Tocotrienol, alpha	0.1505 mg
Vitamin A, IU	3963.4408 IU
Folate, DFE	894.1504 g
Tryptophan	0.95 g
Vitamin C, total ascorbic acid	159.2671 mg
Phytosterols	267.6591 mg
Galactose	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	34.5621 g
Fatty acids, total saturated 20:0	0.4179 g
Campesterol	158 mg
Starch	182.8608 g
Tyrosine	2.7202 g
Vitamin K (phylloquinone)	96.1975 g
Fatty acids, total saturated	5.8947 g
Histidine	2.8383 g
Fatty acids, total monounsaturated	37.5775 g
Threonine	3.6671 g
Folate, food	894.1504 g
Fatty acids, total polyunsaturated 17:0	0.0154 g
Fatty acids, total polyunsaturated 24:0	0.0461 g
Cryptoxanthin, beta	37.9097 g
Vitamin E (alpha-tocopherol)	12.0752 mg
Fatty acids, total trans	0.2212 g
Fatty acids, total trans-monoenoic	0.0168 g
Magnesium, Mg	352.2487 mg
Lysine	7.0454 g
Potassium, K	4156.811 mg
Cystine	1.3553 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Lemon	1	1.2808	0.4116	0.0132
Onion	2	128	29.888	0.32
Bay leaf	2	0	0	0
Paprika	1 pinch	0.4054	0.0776	0.0185
Tomato	2 cans	124.1379	27.5262	1.0795
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Water	8 cups	0	0	0
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
canola oil	4 tablespoons	495.04	0	56
red lentil	2 cups	1374.72	242.304	8.3328
israeli couscous	1 cup	0	0	0
chicken stock powder	2 tablespoons	0	0	0