Lentil and Carrot Soup

What’s on the plate

Ingredient	Amount	Purine
Lentils, dried, raw	60 g	133 mg
Carrots, raw	80 g	1.7 mg
Onions, raw	40 g	0.9 mg
Tomatoes, no further specified	100 g	6.6 mg

Each row = the food’s purine value per 100 g × the grams above ÷ 100, rounded to one decimal. The plate total is the sum of the rows. Missing values stay missing — they are never treated as zero (the one exception is a source record marked “below detection limit”).

How to assemble it

1. Soften the chopped onion and carrot in a pot for five minutes.
2. Add the lentils, chopped tomato and enough water to cover by two fingers.
3. Simmer for 20 minutes until the lentils are tender, then season.