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Italian Lentil Soup Recipe



Servings: 5, Serving Size: 1 1/2 cups


1/2 cup diced onion

1 teaspoon olive oil

8 ounces button mushrooms, sliced

2 medium garlic cloves minced

4 cups low-fat, low-sodium chicken broth

14.5-ounce can no-salt-added tomatoes, undrained

1 cup dried lentils, sorted for stones and shriveled lentils and rinsed

1 tsp dried oregano, crumbled

1/4 tsp salt

1/4 tsp pepper

1 medium zucchini, diced

1 medium yellow summer squash, diced

1/2 cup shredded Parmesan cheese


Nutrition Facts



1 1/2 Starch

1 Lean Meat

2 Vegetable


Calories 239

Carbohydrate 32g

    Dietary Fiber 11g

    Sugar 9g

Fat 6g

Sodium 318mg

Cooking Methods

  1. Heat a large saucepan over medium-high heat. Pour in the oil and swirl to coat the bottom. Cook the onion for 2-3 minutes, or until tender, stirring occasionally.
  2. Stir in the mushrooms and garlic. Cook for 2-3 minutes, or until tender, stirring occasionally.
  3. Stir in the broth, undrained tomatoes, lentils, oregano, salt and pepper. Bring to a simmer, stirring occasionally. Cover the pan. Reduce the heat and simmer for 30 minutes.
  4. Stir in zucchini and yellow squash. Cook, covered for 15 minutes or until vegetables are tender.
  5. To serve, ladle into bowls. Top each serving with 1 1/2 tbsp Parmesan.

Fun Facts / Cooking Tips

This delicious healthy soup is suitable for diabetics as it is high in dietary fiber.



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