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Diabetic Lentil Stew

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

165 calories per 1 cup serving.

Lentil Stew for Diabetics

 1 tbsp olive oil
 1 onion (diced)
 2 stalks celery (diced)
 3 small or 2 medium carrots (peeled and diced)
 1 jalapeño pepper (seeded and minced)
 2 cloves garlic (minced)
 1 cup lentils (dried)
 4 cups low sodium vegetable broth (low-sodium)
 1 cup water
 1 bay leaves
 ½ tsp salt (optional)
 ¼ tsp black pepper
 4 cups baby spinach

Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeño pepper and sauté until the onions turn clear, about 5 minutes.


Add the garlic and sauté 1 additional minute.


Stir in the lentils and add the vegetable broth and water.


Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.


Remove the bay leaf and stir in the spinach until the spinach is wilted.

Nutrition Facts

Serving Size 1 Cap

Servings 6

Amount Per Serving
Calories 165
% Daily Value *
Total Fat 3g5%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 160mg7%
Potassium 810mg24%
Total Carbohydrate 27g9%

Dietary Fiber 10g40%
Sugars 6g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.