Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 BROCCOLI AND LENTIL SOUP Yield: 4 to 6 servings Source: The Best Diabetes Cookbook Info: http://diabeticgourmet.com/book_archive/details/25.shtml INGREDIENTS - 1-1/2 teaspoons vegetable oil - 2 teaspoons crushed garlic - 1 medium onion, chopped - 1 celery stalk, chopped - 1 large carrot, chopped - 4 cups chicken stock (Using low-sodium chicken stock will lower the sodium per serving) - 2-1/2 cups chopped broccoli - 3/4 cup dried green lentils - 2 tablespoons grated Parmesan cheese DIRECTIONS In a large nonstick saucepan, heat oil; saute garlic, onion, celery, and carrot until softened, approximately 5 minutes. Add stock, broccoli and lentils; cover and simmer for 30 minutes, stirring occasionally, or until lentils are tender. Puree in food processor until creamy and smooth. Serve sprinkled with Parmesan. Nutritional Information Per Serving: Calories: 139, Carbohydrate: 20 g, Fiber: 4 g, Protein: 10 g, Fat: 3 g, Sodium: 999 mg, Cholesterol: 2 mg Diabe Quote Link to comment Share on other sites More sharing options...
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