Diabetic-Friendly Vegetable Lentil Soup Recipe

About this recipe

A hearty and nutritious vegetable soup tailored for diabetic-friendly diets, featuring lentils, fresh mushrooms, and a medley of colorful vegetables. Perfect for a satisfying dinner.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Carrot
• 400G Freshos Corn Kernels
• 500 g 24 Mantra Organic Malka Masoor
• 125 g White Shimeji Mushroom (Anabe)
• 80 g Knorr Vegetables Stock Cubes
• 200 g Hommade Tomato Puree
• 250 g Zucchini Green
• 400 g Pastazara Finely Chopped Tomatoes
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, sliced celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
2. 2. Pour in 6 cups of vegetable stock, the tomato puree, and stir well. Add the diced tomatoes and whisk in a diabetic-friendly stew seasoning mix.
3. 3. Add the sliced carrots, chopped zucchini, and whole kernel corn. Stir to combine and bring the mixture to a gentle simmer.
4. 4. Cover the pot and let the soup simmer for 1 hour, stirring occasionally to ensure even cooking.
5. 5. Add the lentils, sliced fresh mushrooms, and a pinch of salt and pepper to taste. Stir well and continue to simmer for an additional 30 minutes, or until the lentils are tender.
6. 6. Taste and adjust seasoning if needed. Serve hot as a wholesome dinner option.