Vegetables Artichoke Asparagus Beet Broccoli Brussels Sprouts Cabbage Carrot Cauliflower Celery Root Celery Chicory Collard Corn, Sweet Dandelion Eggplant Endive And Escarole Garlic Kale Kohlrabi Leek Lentil Lettuce Lima Bean Mushroom Mustard Greens Okra Onion Parsley Parsnip Pea Potato Radish Rutabaga Salsify Snap bean Soybean Spinach Sweet Potato Swiss Chard Turnip and Turnip Greens Watercress

Lentil Lentils have been cultivated for thousands of years, and evidence that they were used in the Bronze Age has been found. They do not grow wild. Lentils are legumes, and their protein content is second only to soybeans. They contain as much protein as many muscle meats. Lentils make a hearty, filling soup. When preparing them simmer for one-and-a-half to two hours. Benefits of Lentil Lentils neutralize muscle acids in the body, and are especially good for the heart. They help build the glands and blood, and may be used with a variety of vegetables and grains in soups to provide a rich supply of minerals for nearly every organ, gland, and tissue in the body. Nutrients in one pound Calories 1,542 Iron 30.8 mg Protein 112 g Vitamin A 270 I.U. Fat 5.0 g Thiamine 1.69 mg Carbohydrates 272.6 g Riboflavin .99 mg Calcium 358 mg Niacin 9.3 mg Phosphorus 1,710 mg Ascorbic acid -

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