This recipe (adapted from MSD Healthy Eating for Diabetics cookbook) and photo are courtesy of MSD.
In general, legumes (including lentils) are a great source of protein and minerals and are considered to be a low GI* food.
- When consuming dishes containing legumes, be aware of other sources of meat.
- A mixed salad with your choice of vegetables is great side dish to serve with the soup.
*The glycemic index (GI) is a measure of how quickly blood sugar levels rise after eating a particular type of food.
- 1cup red lentils
- 1/2cup black-eye beans dry
- 1cup onion chopped
- 2cups tomato chopped
- 1tsp garlic crushed
- 1tbsp corn oil
- 1/2tsp turmeric ground
- 1tsp green chilli chopped
- 1/2tsp cumin seeds
- 1/2tsp curry powder
- 7cups water
- salt to taste
- Place the lentils, black-eye beans, onion, chilli, turmeric and 4 cups of water in pot and bring to boil, simmer, cover for 40 minutes or until the lentil black-eye are tender.
- Add tomatoes, salt and the remaining water, continue cooking for 15 minutes.
- Heat oil, fry garlic, cumin seeds and curry in oil for 2 minutes, add to lentil soup, simmer for 2 minutes and serve hot.