Diabetic-Friendly Lentil And Barley Soup Recipe

About this recipe

A hearty and nutritious vegetarian soup featuring lentils, barley, and fresh vegetables, perfect for a wholesome dinner. This diabetic-friendly recipe is packed with fiber and flavor to keep you satisfied and healthy.

Ingredients

• 100 g Kale Leaf
• 10 g Fresh Thyme
• 150 g Spring Onion (Kandychi Path)
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 g Orange Carrot (Gajar)
• 500 g Organically Grown Sweet Potato
• 400 Ml Kara Coconut Cream
• 500 g Popular Essentials Pearl Barley
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 G Star White Pepper Masala Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 500 G Kinwaaquinoa
• 250 ml Olive Oil

Instructions

1. 1. Slice the spring onion into small pieces and place them in a bowl of cold water. Swish around to remove any grit or soil, then drain well through a sieve.
2. 2. Remove the stems from the kale and discard. Stack the leaves on top of one another and slice crosswise into 1/2-inch wide strips. Set aside.
3. 3. Peel and dice the carrot and sweet potato into small cubes. Set aside.
4. 4. In a large saucepan over medium heat, heat 2 tablespoons of olive oil. Add the chopped spring onion and cook for 3 minutes until softened.
5. 5. Crush the tomato and add it to the saucepan. Cook for 5 minutes, stirring occasionally.
6. 6. Add 4 cups of water to the saucepan. Bring the mixture to a boil.
7. 7. Stir in the kale strips, 1/4 cup of pearl barley, diced carrot, diced sweet potato, 1 tablespoon of thyme, 2 teaspoons of salt, and 1/4 teaspoon of white pepper. Mix well.
8. 8. Reduce the heat to low and simmer the soup for about 30 minutes, or until the barley is tender.
9. 9. Taste the soup and adjust the seasonings if needed.
10. 10. Ladle the soup into individual bowls and sprinkle each serving with 1/4 cup of grated cheese, if desired. Serve warm.