Having company and lacking dinner inspiration? This Italian-inspired lentil soup may be the answer. It uses ingredients you'd commonly have on hand (including frozen vegetables) and can be on the table in about an hour.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
25 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a large saucepan. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.

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  • Add broth, the water, lentils, Italian seasoning and pepper to onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

  • Stir in undrained tomatoes and tomato paste. Stir in peas and carrots and uncooked pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is tender.

  • To serve, ladle into six soup bowls. If desired, sprinkle with Parmesan.

Tips

Tip: If you prefer to use fresh garlic, substitute 6 cloves garlic, minced.

Nutrition Facts

1 1/3 cups
251 calories; protein 15.3g; carbohydrates 42g; dietary fiber 15.2g; sugars 7.6g; fat 3.5g; saturated fat 0.4g; vitamin a iu 4703.2IU; vitamin c 60.6mg; folate 173.6mcg; calcium 66.1mg; iron 3.9mg; magnesium 51.6mg; potassium 435.9mg; sodium 466.6mg.

2 1/2 starch, 1 lean protein, 1 vegetable

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