For Diabetics - Lentil and Vegetable Broth

Charishma_Ramchandani's Note:

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

For stock

• 2 tablespoons yellow moong dal, washed (split yellow gram)
• 2 onions, cut into large pieces
• 2 large tomatoes, cut into large pieces
• 4 1/2 cups water

For topping

• 1 onion, chopped
• 1/3 cup cabbage, shredded
• 1/3 cup spinach, chopped
• 2 tablespoons vegetarian baked beans (Heinz) or 2 tablespoons tomato ketchup (Heinz)
• 1 tomato, finely chopped
• 1 1/2 teaspoons olive oil
• salt
• black pepper

Directions:

1. To prepare stock, in a pressure cooker put the water and moong dal and pressure cook until the lentils are tender.
2. Allow to cool.
3. Blend in a liquidiser and keep aside.
4. Heat oil in a pan.
5. Saute the onion in it for a minute.
6. Fold in cabbage and spinach.
7. Saute for another minute.
8. Add stock and simmer for 10 minutes.
9. Fold in the baked beans or tomato ketchup, tomato, salt and pepper.
10. Bring to a boil.
11. Remove from heat.
12. Serve hot with celery garlic toasts.
13. Enjoy!