Herb infused Lentil and Vegetable Soup for Diabetes

Ingredients: 1 cup dry green or brown lentils, rinsed 1 large onion, diced 2 carrots, sliced 2 celery stalks, diced

1 bell pepper (any color), diced 3 cloves garlic, minced 1 can (14 oz) diced tomatoes, undrained 6 cups low-sodium vegetable broth 1 teaspoon dried thyme

1 teaspoon dried rosemary 1 teaspoon dried basil 1/2 teaspoon dried sage Salt and pepper to taste 2 tablespoons olive oil Fresh parsley for garnish (optional)

Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and bell pepper. Sauté until vegetables are softened.

Add minced garlic and sauté for an additional minute until fragrant.

Stir in lentils, diced tomatoes (with juice), vegetable broth, thyme, rosemary, basil, sage, salt, and pepper.

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until lentils are tender.

Adjust seasoning to taste. Garnish with fresh parsley if desired and serve hot.

Diabetes Friendly Mixed Vegetable Soup Recipe