Lentil Vegetable Soup


Classifications: Soups and Stews

Qty Measure Ingredient


1 medium yellow summer squash, cut in 1/2" cubes

3 teaspoons vegetable oil, divided

2 medium carrots, sliced

1 large potato, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon curry powder

1/4 teaspoon ground ginger

6 cups low-sodium chicken broth

1 1/4 cups dry lentils, rinsed

3 tablespoons no-salt-added tomato paste

1 tablespoon cider OR red wine vinegar

1/2 teaspoon pepper

4 cups coarsedly chopped fresh spinach

Instructions: In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach; heat through.



Background: Note: DIABETIC EXCHANGES: One (1 cup) serving equals 2 starch, 1 meat, 1 vegetable; also, 236 calories, 145 mg sodium, 4 mg cholesterol, 37 gm carbohydrate, 15 gm protein, 5 gm fat.

Serves: 6

Food Exchanges: