Lentil Soup Mix Recipe
Nutritional Info (Per serving):
Calories: 195, Saturated Fat: 0g, Sodium: 793mg, Dietary Fiber: 14g, Total Fat: 0g, Carbs: 34g, Sugars: 7g, Cholesterol: 0mg, Protein: 15g
Exchanges: Vegetable: 1, Starch: 2, Lean Meat: 1
More Diabetic Recipes
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
1 1/4 cup(s) lentils 1/4 cup(s) minced onion, dried 1/4 cup(s) pepper(s), green sweet, dried 2 tablespoon parsley, dried 1 1/2 teaspoon thyme, dried 1/4 teaspoon pepper, red, crushed
Preparation
1. In an airtight container or resealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.
To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.
Nutritional Info (Per serving):
Calories: 195, Saturated Fat: 0g, Sodium: 793mg, Dietary Fiber: 14g, Total Fat: 0g, Carbs: 34g, Sugars: 7g, Cholesterol: 0mg, Protein: 15g
Exchanges: Vegetable: 1, Starch: 2, Lean Meat: 1
More Diabetic Recipes
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
1 1/4 cup(s) lentils 1/4 cup(s) minced onion, dried 1/4 cup(s) pepper(s), green sweet, dried 2 tablespoon parsley, dried 1 1/2 teaspoon thyme, dried 1/4 teaspoon pepper, red, crushed
Preparation
1. In an airtight container or resealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.
To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.
