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Lentil Vegetable Soup
- 1 tbsp (15ml) vegetable oil
- 5 cups (1.25L) shredded cabbage
- 2 cups (500ml) shredded carrot
- 1 cup (250ml) chopped onion
- 3 cups (750ml) cubed turnip or rutabaga
- 2 cups (500ml) chopped celery
- 1 cup (250ml) red lentils, washed
- 2 large cloves of garlic, minced
- 2 bay leaves
- 1 tsp (5ml) dried marjoram
- ½ to 1 tsp (2.5-5ml) chili powder
- 3 cups (750ml) beef broth
- 1/3 cup (83ml) tomato paste
- Salt and pepper to taste
- Low-fat plain yogurt
Directions:
1. In a large pot, heat oil on medium-low heat. Add cabbage, carrot, and onion and cook for 15 minutes. Stir occasionally. Add turnip, celery, lentils, garlic, seasonings, beef broth and tomato paste. Cover and cook for about 1 ½ hours or until vegetables and lentils are tender. Stir occasionally. Taste and add salt and pepper as desired. Top each serving with 1 tbsp yogurt.
Source: Choice Menus, authors M. Hollands and M. Howard. Canadian Diabetes Association, 1993