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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 400G Petti 100% Italian Chopped Tomatoes
• 600G Picard Organic Green Beans
• 450G Pack'D Organic Super Sweet Sweetcorn
• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Cooks & Co Sliced Mushrooms
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt

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 broth, the tomato sauce, and stir well. Add the diced tomatoes and whisk in a diabetic-friendly stew seasoning mix.
3. 3. Add the sliced carrots, chopped green beans, 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.