Ratatouille with Lentils - 42g Carbs, 14g Fiber
Veggie Stew with Lentils
From: www.diabeticlivingonline.com
Ratatouille/stew typically is made with eggplant, tomatoes, sweet
peppers, and summer squash or zucchini. This version is extra
satisfying because it also includes calcium-rich lentils.
Carb Choices: 3
CARB GRAMS PER SERVING: 42
1 cup dry lentils, rinsed and drained
1 small eggplant (12 oz), peeled and cubed
2 (14 1/2 oz cans) diced tomatoes with basil, garlic, and oregano, undrained
2 large onions, coarsely chopped
2 medium yellow summer squash and/or zucchini, halved lengthwise and
cut in 1/2-inch-thick slices (about 2 1/2 cups)
1 medium red sweet pepper, seeded and chopped
1/2 cup water
1/4 to 1/2 tsp ground black pepper
In a 3 1/2 or 4-quart slow cooker, combine lentils, eggplant, undrained
tomatoes, onions, summer squash, sweet pepper, the water, and black
pepper. Cover and cook on low-heat setting for 8 to 9 hours or on
high-heat setting for 4 to 4 1/2 hours.
Servings: 6
Serving Size: 1 1/3 cup
Nutrition per Serving:
215 Calories, 1g Total Fat, 713mg Sodium, 42g Carbs, 14g Fiber, 12g Protein
Diabetic Exchanges: 1 1/2 Starch, 1 1/2 Vegetables, 1 Very Lean Meat
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