Lentils and potatoes make this herby tomato-based soup a filling main dish.

Source: Diabetic Living Magazine


Recipe Summary

55 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender. Stir in fajita seasoning.

  • Add the water, dry lentils, dried dill and salt to the onion mixture. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in potatoes. Cook, covered, for 10 to 15 minutes more or until potatoes and lentils are tender.

  • Add undrained tomatoes, tomato paste and undrained chiles. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in parsley. If desired, garnish individual servings with fresh dill.


Tip: To make ahead, prepare as directed; let cool slightly. Transfer soup to freezer containers. Seal, label and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Place in a saucepan and heat through before serving.

Nutrition Facts

1 1/2 cups
242 calories; protein 12.9g; carbohydrates 41.3g; dietary fiber 16g; sugars 8.1g; fat 3.2g; saturated fat 0.4g; vitamin a iu 617.4IU; vitamin c 19.5mg; folate 199.3mcg; calcium 67mg; iron 4mg; magnesium 62.1mg; potassium 585.5mg; sodium 258.7mg.

2 1/2 starch, 1 vegetable, 1/2 fat