DIABETIC SOUP WITH LENTILS AND RED PEPPERS
2 red peppers, seeded and diced
1 onion, chopped
30 ml (2 tbsp) olive oil
2.5 ml (½ tsp) ground turmeric
1 ml (¼ tsp) ground caraway seeds
1 ml (¼ tsp) ground coriander seeds
1.25 litres (5 cups) of beef broth or chicken
250 ml (1 cup) red lentils, rinsed and drained
15 ml (1 tbsp) of tomato paste
30 ml (2 tbsp) fresh coriander, chopped
2 green onions, chopped
Salt and pepper
1 . In a large saucepan, cook peppers and onion in the oil. Season with salt and pepper. Add the spices and continue cooking for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.
2. Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth as needed. Add the cilantro and green onion. Rectify the seasoning. Serve with whole grain bread.