1 cup sliced carrots
1/2 cup sliced celery
1/3 cup chopped onion
1 tbsp olive oil
5 cups water
1/2 (4 cups) small head of cabbage, chopped
1 cup dry lentils, rinsed and drained
1 cup tomato puree
1 1/2 tsp Splenda Granulated
1 1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
In a large saucepan cook the carrots, celery, and onion in hot olive oil for about 5 minutes or until crisp-tender. Stir in the water, cabbage, lentils, tomato puree, Splenda, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.
Yield: 5 main-dish servings
Per serving: 210 calories, 3 g (0 sat) fat, 0 mg cholesterol, 938 mg sodium, 35 g carbohydrates (mostly good carbs), 15 g fiber, 13 g protein. The carb to protein ratio is a good one for diabetics. Personally, I reduce salt to 1/2 tsp to lower the sodium count. A few shakes of your favorite Mrs. Dash will make up for the reduction in salt.
1/3 cup chopped onion
1 tbsp olive oil
5 cups water
1/2 (4 cups) small head of cabbage, chopped
1 cup dry lentils, rinsed and drained
1 cup tomato puree
1 1/2 tsp Splenda Granulated
1 1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
In a large saucepan cook the carrots, celery, and onion in hot olive oil for about 5 minutes or until crisp-tender. Stir in the water, cabbage, lentils, tomato puree, Splenda, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.
Yield: 5 main-dish servings
Per serving: 210 calories, 3 g (0 sat) fat, 0 mg cholesterol, 938 mg sodium, 35 g carbohydrates (mostly good carbs), 15 g fiber, 13 g protein. The carb to protein ratio is a good one for diabetics. Personally, I reduce salt to 1/2 tsp to lower the sodium count. A few shakes of your favorite Mrs. Dash will make up for the reduction in salt.
This is a file photo.
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