• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

This recipe (adapted from MSD Healthy Eating for Diabetics cookbook) and photo are courtesy of MSD.

Recipe Notes

Nutritional Tips

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.

Recipe Ingredient

  • 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

Instructions

  1. 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.
  2. Add tomatoes, salt and the remaining water, continue cooking for 15 minutes.
  3. Heat oil, fry garlic, cumin seeds and curry in oil for 2 minutes, add to lentil soup, simmer for 2 minutes and serve hot.

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