Lentil Soup

Nutrition Information:
Calories: 191
Total Fat: 1.4g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 9mg
Sodium: 143mg
Carbohydrates: 33g
Dietary Fiber: 12g
Sugars: 5g
Protein: 12g
Vitamin A: 2112.1iu (42%)
Vitamin C: 6.9mg (11%)
Calcium: 56mg (5%)
Iron: 3.4mg (18%)

3 cups chicken broth
3 cups water
1 cup sliced onion
1 tsp garlic, minced
1 cup sliced carrots
1 cup sliced celery
1 can stewed diced tomatoes
1 cup lentils
1 tsp dried oregano
1 tsp dried basil
2/3 cup Scotch barley
1/2 tsp thyme
pinch or more of black pepper

Spray a large soup pan with a generous amount of vegetable oil cooking spray & heat over medium-high heat; saute the garlic & onion about 1 or 2 minutes until they are golden brown. Add the rest of the ingredients & bring to a boil. Lower the heat so the mixture is at a light simmer. Cook about one hour to an hour & a half until the barley & lentils are tender.
Serving Suggestion: Serve hot.

Yield 8 servings. 1-1/4 cups per serving.

Diabetic Exchange Units: Bread & Starch: 2.0 Vegetable: 4.0

Time: 100 min. (10 min Preperation, 90 min Cook)