|
This calls for fresh chard or spinach but works well with frozen and thawed, as well. If you use the red stemmed
Swiss Chard, it imparts a rosy glow to the soup, which is really more of a stew-like consistency, than a soup. This
freezes well for later use.
Ingredients:
2 Tbsp olive oil
2 onions, finely chopped
1 tsp chopped garlic (1 clove)
4 cups water
1 1/4 cup dried lentils (1/2 pound)
4 cups fresh chard or spinach, chopped (2 cups frozen and thawed, excess water squeezed out)
2 Tbsp lemon juice
fresh ground black pepper
Procedure:
Heat oil in a large pot and saute onions and garlic until onions are soft and translucent, but not browned. Add
water and lentils, cover and simmer about 1 hour or until lentils are soft. Add chopped chard or spinach and continue
heating only until leaves are soft and limp, stirring in lemon juice and pepper. Serve hot, or cool and freeze.
Serving Size: 1 cup contains approximately
204 calories, 13 g protein, 5 g fat (.7 g saturated), 30 g carbohydrate, 35 mg codium, 0 g cholesterol
Diabetic Exchange - 2 bread/starch, 1 fat
6 - 1 cup servings
|
