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.
Calories: 235 calories, Carbohydrates: 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.
asian cuisine cooking cuisine eating behaviors of humans european cuisine food and drink food and drink preparation food ingredients foods garlic mediterranean cuisine parsley scallion teaspoon vegetables western cuisine
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.