Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 LENTIL SOUP Yield: 6 servings Source: " Cooking with The Diabetic Chef " by Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 1 teaspoon olive oil - 2/3 medium onion, finely diced - 2/3 medium carrot, finely diced - 1/3 stalk celery, finely diced - 1 teaspoon garlic, minced - 1 quart chicken stock - 1/3 pound lentils - 1/3 teaspoon fresh thyme, minced - 4 teaspoons balsamic vinegar - 1 tablespoon fresh parsley leaves, chopped DIRECTIONS Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the chicken stock, lentils, and thyme. Bring the liquid to a simmer. Cover and cook for 1 hour, or until the lentils are tender but still whole. Add the balsamic vinegar. Serve with parsley as a garnish. Nutritional Information Per Serving (About 1 cup): Calories: 101, Fat: 2 g, Cholesterol: 2 mg, Sodium: 159 mg, Carbohydrate: 16 g, Protein: 7 g Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat RECIPE FROM THE ARCHIVE: Romaine, Red Onion, and Fennel Salad with Tart Lime Dressing http://diabeticgourmet.com/recipes/html/107.shtml To touch the sole of another human Being, is as close as you can get to Heaven on earth! So, touch Gently! Quote Link to comment Share on other sites More sharing options...
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