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This diabetes recipe is ideal to serve when the
weather is turning cold. It is ideal for cooking in a slow cooker.
Lentil Squash Broth (Serves
6)
Ingredients
- 2 tbsp olive oil
- 1 small butternut or harlequin
squash, about 450 g, peeled, deseeded and chopped
- 3 celery stalks, trimmed and
chopped
- 1 tsp dried, crushed chilies
- 100 g red lentils
- 2 tbsp tomato purée
- 1.2 liter vegetable stock
- freshly ground black pepper
To Garnish
- fresh coriander sprigs
- freshly grated hard cheese,
such as Cheddar or Monterey Jack
Preparation
- Preheat the cooker on high. Heat the oil in a large
pan and sauté the squash, chopped
celery, onion and crushed chilies for 5 minutes. Add the
lentils and cook, stirring, for 2 more minutes.
- Blend the tomato purée with a
little of the stock, add to the pan, stir, then pour in the
remaining stock. Bring to the boil, add a little
seasoning, then pour or spoon into the cooking pot.
- Reduce the temperature to low,
cover and cook for 6-8 hours. When ready to serve, blend
the soup until smooth and add seasoning. Reheat if
necessary and serve, sprinkling with a little cheese and
garnishing with fresh coriander sprigs.
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