The cold season is here and warm and healthy are the goals of our meals. When I thought of making lentil soup, I envisioned lentils with some onion and broth. Luckily I came across an old ‘Company’s Coming’ Diabetic Cookbook in a local thrift store. For $0.50, I am excited to try to alter some of the recipes. This was the first pick – a lentil soup with a large helping of veggies and turkey to boot (which makes the carnivorous hubby happy).
Prep Time: 15 minutes Cooking Time: 45 hours Serves: 8 Serving Size: 1 cup
- 8oz (225g) ground turkey/chicken
- 1/2 cup chopped onion
- 1 cup sliced fresh mushrooms
- 2 tsp Olive Oil
- 5 cups water
- 28oz (796mL) diced tomatoes, with juice
- 2 cups chopped cabbage
- 1 cup sliced celery
- 1 cup diced/shredded carrot
- 1/2 cup diced green pepper
- 2 Bay leaves
- 2 tsp Vegetable bouillon powder (see recipe here)
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Thyme or Oregano
- Pinch Cinnamon
- 3/4 Green Lentils
Sauté turkey/chicken, onion and mushrooms in oil until beginning to brown. Drain if necessary and transfer to Dutch Oven. Add remaining ingredients. Bring to a boil, reduce heat. Partially cover and simmer for 45 minutes until lentils and veggies are tender.
We are a small family so this made two full meals. We freeze the second half for lunches or a later date fast meal.
Darling Daughter’s Notes: Yum! I’m taking this to school. Smells good!
Suggested Nutritional Values (1 cup/250mL): Calories 164, Protein 16g, Carbohydrates 4g, Dietary Fiber 6g, Sugars 5g, Total Fat 6g, Cholesterol 33mg, Sodium 162mg
Great Mineral Bonuses: Thiamine 50%, Vitamin C 35% , Vitamin B6 33%,
Diabetes Type 2 Suggestions: Enjoy this recipe ~ it is ideal in its nutrition. You can change the spices in several ways – we used oregano but you can use thyme or savory. The pinch of cinnamon adds to the warmth and if you want it to be a little spicier ~ add hot pepper instead of green.