Preparation time: 15 minutes
Soaking time: 1 hour
Cooking time: approximately 1 3/4 hours

2 cups dried lentils, rinsed and picked over for small stones or debris
3 quarts cold water
6 cups low-sodium chicken broth
2 1/2 cups water
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
2 teaspoons olive oil
1 large onion, finely chopped
1/2 teaspoon dried thyme
1 teaspoon minced garlic
1/4 teaspoon coarse ground black pepper
1 tablespoon dried parsley
1/2 cup plus 1 tablespoon chopped green onions (approximately 5 green onions)
6 tablespoons reduced-fat sour cream

Soak lentils in the 3 quarts cold water for 1 hour. Drain. In a large pan, combine soaked lentils, broth, 2 1/2 cups water, tomatoes, olive oil, onion, thyme, and garlic; stir to mix. Cover and bring to a boil over high heat. Reduce heat to medium and simmer for about 1 1/2 hours, or until lentils are tender. Stir periodically, adding more water if a thinner broth is desired, or continuing to cook on medium-low for thicker consistency (some broth should remain). Stir in pepper and parsley, and simmer 5 minutes longer. Serve alone or over cooked brown rice. Top each serving with 1 tablespoon green onions and 2 teaspoons sour cream.

Yield: 9 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 235
Carbohydrate: 35 g
Protein: 17 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 72 mg
Fiber: 7 g
Exchanges per serving: 2 starch, 1 nonstarchy vegetable, 1 fat
Carbohydrate choices: 2 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com