For Diabetics Lentil And Vegetable Broth Recipes

WINTER VEGETABLE & LENTIL SOUP

Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 9

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

FOR DIABETICS - LENTIL AND VEGETABLE BROTH

For Diabetics - Lentil and Vegetable Broth image

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

Ingredients

2 tablespoons yellow moong dal, washed (split yellow gram)
2 onions, cut into large pieces
2 large tomatoes, cut into large pieces
4 1/2 cups water
1 onion, chopped
1/3 cup cabbage, shredded
1/3 cup spinach, chopped
2 tablespoons vegetarian baked beans (Heinz) or 2 tablespoons tomato ketchup (Heinz)
1 tomatoes, finely chopped
1 1/2 teaspoons olive oil
salt
black pepper

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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