Budget-Friendly Lentil And Vegetable Soup
Lentils are the ultimate affordable, high-fiber pantry staple for diabetics. This soup is heart-healthy, satisfying, and costs pennies per serving.
Nutrition per serving
Ingredients
- 1 cup dried brown lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
Portion guidance
One generous bowl; pair with a side salad to add extra non-starchy volume.
Step-by-step method
- 1
Sauté onion, carrots, and celery in a pot until soft.
- 2
Stir in the tomato paste and spices for 1 minute.
- 3
Add the lentils and vegetable broth.
- 4
Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- 5
Check if lentils are tender.
- 6
Serve hot, optionally with a drizzle of olive oil.
Smart substitutions
Swap
brown lentils
green lentils
Swap
vegetable broth
water with bouillon
Storage & reheating
Keeps well in the fridge for 5 days and freezes perfectly.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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