Difference between revisions of "Lentils Italiano"
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* ¼ tsp freshly ground [[pepper]] | * ¼ tsp freshly ground [[pepper]] | ||
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# In a heavy saucepan, sauté the [[onion]] and [[garlic]] in the [[olive oil]] for 5 minutes, until the [[onion]] is tender. | # In a heavy saucepan, sauté the [[onion]] and [[garlic]] in the [[olive oil]] for 5 minutes, until the [[onion]] is tender. | ||
# Add the broth and [[Lentils]]. Cover and simmer for 30 minutes. | # Add the broth and [[Lentils]]. Cover and simmer for 30 minutes. | ||
Latest revision as of 16:46, 16 July 2012
Description
Contributed by Healthy Recipes For diabetic Friends Y-Group
- Source: The New Family Cookbook For People With Diabetes
- Makes: 6 Servings
Ingredients
- ¾ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 cups vegetable broth or one 14 oz can beef or vegetable broth
- ¾ cup dried lentils, washed
- 1 x 16 oz can diced tomatoes with juice
- ¼ to ½ tsp crushed red pepper flakes
- ½ tsp salt
- 1 tbsp chopped fresh basil or 1 tsp dried basil
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano
- ¼ tsp freshly ground pepper
Procedures
- In a heavy saucepan, sauté the onion and garlic in the olive oil for 5 minutes, until the onion is tender.
- Add the broth and Lentils. Cover and simmer for 30 minutes.
- Add the tomatoes with their liquid, ½ cup water, and the remaining ingredients; Simmer over low heat, uncovered, for about 45 minutes, stirring occasionally.
- Add water if the mixture becomes too dry.
Nutritional information
Per ⅔ cup serving:
- 131 Calories | 8g Protein | 324mg Sodium | 0mg Cholesterol | 3g Fat | 20g Carbs
- Exchanges: 1 starch | 1 vegetable | ½ fat
