Greek Lentil Soup (Faki)

A hearty brown lentil soup simmered with carrot, celery, and tomato, finished with a splash of vinegar.

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Nutrition (per serving)

Why this fits a diabetes-friendly diet

At 54g of carbs per serving, it's worth pairing with protein or fat and watching portion size to keep the resulting blood sugar rise gradual, and its estimated glycemic index of ~32 means the carbs it does have tend to digest slowly rather than spiking blood sugar fast, and 10g of fiber per serving adds the same slowing effect.

• 1 1/2 cup brown lentils
• 1 whole carrots
• 2 stalk celery
• 1 whole onion
• 3 clove garlic
• 1 cup diced tomatoes
• 3 tbsp olive oil
• 1 whole bay leaf
• 1 tbsp red wine vinegar
• 4 cup low-sodium vegetable broth

Instructions

1. Sauté the onion, carrot, celery, and garlic in olive oil for 5 minutes.
2. Add the lentils, diced tomatoes, bay leaf, and broth. Bring to a boil.
3. Reduce heat and simmer, partially covered, for 30 minutes until the lentils are tender.
4. Remove the bay leaf, stir in the vinegar and a drizzle of olive oil before serving.