PCOS Greek Recipes: Lunch - Greek Soup with Whole Wheat Bread
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
This recipe requires lentils, vegetable broth, onion, carrots, celery, garlic, olive oil, dried oregano, bay leaf, salt, pepper, and whole wheat bread. The Glycemic Index (GI) of lentils is low (29), and whole wheat bread has a medium GI (69).
Ingredients
1 cup of lentils (200g), 4 cups of vegetable broth (1 liter), 1 onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, 1 tsp of olive oil (5ml), 1 tsp of dried oregano (5g), 1 bay leaf, Salt and pepper to taste, 2 slices of whole wheat bread
Instructions
1. Chop the onion, carrots, celery, and garlic. 2. Heat the olive oil in a pot over medium heat. 3. Add the chopped vegetables to the pot and sauté until softened. 4. Add the lentils, vegetable broth, oregano, bay leaf, salt, and pepper. 5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender. 6. Serve the soup with a slice of whole wheat bread on the side.
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