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
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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
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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)
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Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and bell pepper. Sauté until vegetables are softened.
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Add minced garlic and sauté for an additional minute until fragrant.
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Stir in lentils, diced tomatoes (with juice), vegetable broth, thyme, rosemary, basil, sage, salt, and pepper.
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Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until lentils are tender.
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Adjust seasoning to taste. Garnish with fresh parsley if desired and serve hot.
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