Yield: 6 servings (about 1 cup) Source: "Cooking with The Diabetic Chef" by Chris Smith
| 1 | teaspoon olive oil |
| 2/3 | medium onion, finely diced |
| 2/3 | medium carrot, finely diced |
| 1/3 | stalk celery, finely diced |
| 1 | teaspoon garlic, minced |
| 4 | cups chicken stock (1 quart) |
| 1/3 | pound lentils |
| 1/3 | teaspoon fresh thyme, minced |
| 4 | teaspoons balsamic vinegar |
| 1 | tablespoon parsley, fresh, chopped |
- Heat the olive oil in a large pot over medium heat. Add
- the onion, carrot, and celery. Cook until the vegetables
- are slightly tender, about 3-4 minutes. Add the garlic and
- cook for 1 minute. Add the chicken stock, lentils, and thyme.
- Bring the liquid to a simmer. Cover and cook for 1 hour, or
- until the lentils are tender but still whole. Add the balsamic
- vinegar. Serve with parsley as a garnish.
Soup
| Nutrition Facts | ||||||
Serving Size 213.0g |
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Amount Per Serving |
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|
Calories 116 Calories from Fat
15 |
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% Daily Value* |
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|
Total Fat
1.7g 3%
|
||||||
|
Saturated Fat
0.3g 2%
|
||||||
|
Cholesterol
0mg 0%
|
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|
Sodium
998mg 42%
|
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|
Total Carbohydrates
17.6g 6%
|
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|
Dietary Fiber
8.1g 32%
|
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|
Sugars
2.9g |
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|
Protein
8.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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