For Diabetics Lentil And Vegetable Broth Food
LENTIL STEW
You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes. (function() { var a="",b=[ "adid=ada-foodhub-3-554369239", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1 cup Amount per serving Calories 165 Total Fat 3g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 330mg Total Carbohydrate 26g Dietary Fiber 9g Total Sugars 6g Protein 9g Potassium 680mg Phosphorus 230mg Choices/Exchanges 1 Starch, 2 Nonstarchy vegetable, 1/2 Fat
LENTIL-TOMATO SOUP
Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
FOR DIABETICS - LENTIL AND VEGETABLE BROTH
This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy!
Provided by Charishma_Ramchanda
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare stock, in a pressure cooker put the water and moong dal and pressure cook until the lentils are tender.
- Allow to cool.
- Blend in a liquidiser and keep aside.
- Heat oil in a pan.
- Saute the onion in it for a minute.
- Fold in cabbage and spinach.
- Saute for another minute.
- Add stock and simmer for 10 minutes.
- Fold in the baked beans or tomato ketchup, tomato, salt and pepper.
- Bring to a boil.
- Remove from heat.
- Serve hot with celery garlic toasts.
- Enjoy!
Nutrition Facts : Calories 171.5, Fat 1.7, SaturatedFat 0.3, Sodium 30.8, Carbohydrate 30.1, Fiber 12.2, Sugar 5.8, Protein 10.2
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