Curried Lentil Soup

Makes about 2 1/2 quarts (10 1-cup servings)

Per 1-cup serving: 107 calories; 0.4 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 6.4 g protein; 20.2 g total carbohydrates; 1.6 g sugar; 4.2 g fiber; 280 mg sodium; 34 mg calcium; 2.4 mg iron; 4.3 mg vitamin C; 48 mcg beta-carotene; 0.4 mg vitamin E

Directions

Serve this soup with Braised Collards or Kale (see recipe).

• 1 cup dry lentils, rinsed
• 1 onion, chopped
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
• 8 cups water or Vegetable Broth (see recipe)
• 1/2 cup dry couscous
• 1 cup crushed tomatoes
• 1 1/2 teaspoons curry powder
• 1/8 teaspoon black pepper
• 1 teaspoon salt, or to taste

Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot.
 Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes.
Stir in couscous, tomatoes, curry powder, and black pepper.
Continue cooking until couscous is tender, about 10 minutes.
Add salt to taste.
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Recipe from Healthy Eating for Life to Prevent and 
 Treat Diabetes by Patricia Bertron, R.D.; 
   recipe by Jennifer Raymond, M.S., R.D.