For Diabetics - Lentil and Vegetable Broth
- 2 tablespoons yellow moong dal, washed (split yellow gram)
- 2 onions, cut into large pieces
- 2 large tomatoes, cut into large pieces
- 4 12 cups water
- 1 onion, chopped
- 13 cup cabbage, shredded
- 13 cup spinach, chopped
- 2 tablespoons vegetarian baked beans (Heinz) or 2 tablespoons tomato ketchup (Heinz)
- 1 tomatoes, finely chopped
- 1 12 teaspoons olive oil
- salt
- black pepper
- To prepare stock, in a pressure cooker put the water and moong dal and pressure cook until the lentils are tender.
- Allow to cool.
- Blend in a liquidiser and keep aside.
- Heat oil in a pan.
- Saute the onion in it for a minute.
- Fold in cabbage and spinach.
- Saute for another minute.
- Add stock and simmer for 10 minutes.
- Fold in the baked beans or tomato ketchup, tomato, salt and pepper.
- Bring to a boil.
- Remove from heat.
- Serve hot with celery garlic toasts.
- Enjoy!
onions, tomatoes, water, onion, cabbage, spinach, vegetarian, tomatoes, olive oil, salt, black pepper
Taken from www.food.com/recipe/for-diabetics-lentil-and-vegetable-broth-167633 (may not work)