Spicy Lentil And Pasta Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Onions - thinly sliced (medium)
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped peeled turnip
1 cup	146g / 5.1oz	Jalapeño pepper - finely chopped (small)
2		Vegetable broth - (14 oz ea)
1		No-salt-added stewed tomatoes - (14.5 oz)
2 cups	474ml	Water
8 oz	227g	Dried lentils - sorted, rinsed,
		And drained
2 teaspoons	10ml	Chili powder
1/2 teaspoon	2.5ml	Dried oregano
3 oz	85g	Uncooked whole-wheat spaghetti - broken
1/4 cup	4g / 0.1oz	Minced fresh cilantro

Recipe Instructions

Spray large nonstick saucepan with nonstick cooking spray; heat over medium heat until hot. Add onions, carrot, celery, turnip and jalapeño; cook and stir 10 minutes or until vegetables are crisp-tender.

Add vegetable broth, tomatoes, water, lentils, chili powder and oregano; bring to a boil. Reduce heat; simmer, covered, 20 to 30 minutes or until lentils are tender.

Add pasta; cook 10 minutes or until tender.

Ladle soup into bowls; sprinkle with cilantro.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Starch, 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 261; Calories from Fat 7%; Total Fat 2g; Saturated Fat 1g; Protein 15g; Carbohydrates 49g; Cholesterol 1mg; Sodium 771mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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