PCOS Ethiopian Recipes: Lunch - Ethiopian Soup with Whole Wheat Bread
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: Lentils, vegetable broth, onion, garlic, Berbere spice, whole wheat bread, salt. This recipe has a low Glycemic Index (GI) due to the lentils and whole wheat bread.
Ingredients
1 cup of lentils (US) / 200 grams (Metric), 2 cups of vegetable broth (US) / 500 ml (Metric), 1 diced onion (US) / 150 grams (Metric), 2 cloves of garlic (US) / 6 grams (Metric), 1 tablespoon of Berbere spice (US) / 15 grams (Metric), 2 slices of whole wheat bread (US) / 70 grams (Metric), Salt to taste
Instructions
Step 1: Rinse the lentils under cold water. Step 2: In a pot, sauté the diced onion and garlic until golden. Step 3: Add the lentils, vegetable broth, Berbere spice, and salt to the pot. Step 4: Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Step 5: Serve the soup with slices of whole wheat bread.
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