Bottom, below the recipe this is what is listed
Serving Size: 1 cup
Nutrition per Serving: 155 Calories, 3g Total Fat, <1g Saturated Fat, 10g Protein, 24g Carbs, 8g Dietary Fiber, 230mg Sodium
Marleena
From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com [mailto:Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com] On Behalf Of Terry Kash
Sent: Thursday, February 06, 2014 12:45 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: [Healthy_Recipes_For_Diabetic_Friends] RE: Asian Lentil Soup - 24g Carbs, 8g Fiber
I wonder what the cals are in this. You can deduct the fiber from the carbs.
Pro Fishing Guide Len Self
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No Bad Days!
From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com [mailto:Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com] On Behalf Of chefgloria1030@yahoo.com
Sent: Thursday, February 06, 2014 9:12 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Asian Lentil Soup - 24g Carbs, 8g Fiber
Asian Lentil Soup - 24g Carbs, 8g Fiber
From: AICR - American Institute for Cancer Research
Cancer Prevention Month
February is Cancer Prevention Month and we're challenging everyone to Do Something every day to lower cancer risk. This recipe is an easy and delicious way to get healthy today. Lentils are rich in protein, fiber and cancer-fighting phytochemicals. In fact, a single cup of these pulses provides more than half your daily value of fiber. Paired with sauteed carrots, peppers and onions, this soup packs flavor and nutrition in one pot.
1 Tbsp sesame oil
2 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium red bell pepper, diced
1 small onion, chopped medium
1 bunch bok choy, chopped (use green leaves and 2 inches of white stalk)
2 (15oz cans) no salt added lentils OR cook 1 cup dry lentils per package direction
3 cups low-sodium vegetable broth
4 cloves garlic, minced
1 tsp fresh minced ginger
2 Tbsp low-sodium soy sauce
1 Tbsp organic hoisin sauce
1/4 tsp red pepper flakes, or to taste
Salt and pepper to taste
Fresh parsley, finely chopped, to garnish
Heat oil over medium heat in large pot. Saute carrots, celery, bell pepper, onion and bok choy until tender, about 5 minutes. Set aside.
Add lentils and remainder of soup ingredients to sauteed vegetables, reserving parsley. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Garnish with parsley and serve.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving: 155 Calories, 3g Total Fat, <1g Saturated Fat, 10g Protein, 24g Carbs, 8g Dietary Fiber, 230mg Sodium
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