Lentil soup is a nutritious and ideal meal for people with diabetes. It’s low in calories, high in fiber and plant-based protein, and helps regulate blood sugar levels. Using red lentils gives the soup a thick texture and makes it easy to digest.
Ingredients
Red lentils: 1 cup (washed)
Carrot: 1 medium (diced)
Celery: ½ cup (chopped)
Onion: 1 medium (finely chopped)
Garlic: 2 cloves (minced)
Ground cumin: 1 teaspoon
Turmeric: ½ teaspoon
Black pepper: a pinch
Olive oil: 1 teaspoon
Water: 6 cups
Salt: to taste
Lemon juice: optional (for serving)
Instructions
In a medium pot, heat the olive oil over medium heat.
Add the onion and garlic, sauté for 2–3 minutes until softened.
Add the carrot and celery, sauté for another 3 minutes.
Stir in cumin, turmeric, and black pepper to coat the vegetables with flavor.
Add the washed lentils and water, bring to a boil over medium heat.
Reduce the heat, cover the pot, and simmer for 20–25 minutes until the lentils and vegetables are tender.
For a creamy texture, use an immersion blender to partially or fully blend the soup.
Add lemon juice when serving for a refreshing flavor.
This diabetes-friendly lentil soup is wholesome, easy to digest, and perfect as a light lunch or dinner.
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