Learn how to make Lentil and Vegetable Soup, one of Rita's recipes to reduce your diabetes risk.

Lentil and Vegetable Soup


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • ½ cup dried lentils, rinsed and sorted
  • 1½ teaspoons ground coriander
  • 1½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • 1 (32-ounce) container low-sodium chicken broth
  • ½ cup chopped celery
  • ½ cup chopped sundried tomatoes, packed in oil
  • 1 yellow squash, chopped
  • ½ cup chopped green bell pepper
  • 1 cup diced plum tomatoes
  • ½ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh basil


  1. Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir for 4 minutes or until onion is tender.
  2. Stir in lentils, coriander, cumin, cinnamon and pepper; cook for 2 minutes.
  3. Add broth, celery and sun dried tomatoes; bring to a boil. Reduce heat to medium-low and cover; simmer for 25 minutes.
  4. Stir in squash and bell pepper; cover and simmer 10 minutes or until the lentils are tender.
  5. Ladle into soup bowls. Top each serving with diced tomatoes, parsley and basil.

Makes 6 servings.