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This soup is delicious, says Sandy Shaw. "It is full of healthful fiber and easy to make, too!"
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| Sandy Shaw's Lentil Soup
For about 6 servings you will need:*
2 cups lentils
1 carrot, cut into 1-inch pieces
1 medium red onion, chopped
6 cups fat-free broth (chicken or vegetarian)
2 tbsp butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp ground ginger
¼ tsp cayenne pepper
3 tbsp fresh lemon juice (about the juice of one whole lemon)
4 tbsp chopped cilantro
salt and pepper to taste
Directions:
In a large saucepan, cover the lentils, carrot and onion with the broth (chicken or vegetarian) and bring to a boil. Simmer until the lentils are tender but not mushy, approximately 25-30 minutes.
Add the butter and spices (but not the lemon juice and cilantro) and cook, stirring, for about 5 minutes. Then add the salt (if desired) and black pepper, and lemon juice.
Serve immediately. After dispensing the soup into serving bowls, add 2 round tablespoons of the Glycemic Control flakes (or flour) and mix in. Sprinkle a generous portion of chopped cilantro on top.
Yum!
Variation: For a meat-containing soup, add desired quantity of chopped turkey or ham to the soup when you add the butter and spices.
*Adapted from the recipe for African-Spiced Lentil Dip in Food & Wine, Nov.2006, pg. 252
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| Oatmeal Cookies
½ cup sugar (Raw Sugar or Splenda)
½ cup packed brown sugar ( use brown sugar blend that is made with Splenda)
¼ cup of margarine, or butter, softened
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon vanilla
¼ teaspoon salt
¼ teaspoon baking powder
1 egg
1½ cups of Glycemic Control flakes
1 cup of Glycemic Control flour
1 cup of raisins and chopped nuts if desired
Heat oven to 375.
Mix all ingredients then stir in flakes, flour and raisins.
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet (I coated with butter)
Bake until lightly brown (approx. 10 minutes) remove from cooking sheet and let cool.
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