Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Dec. 8, 2011

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Neal's Blog

To add some much needed crunch and round out your meal with a leafy vegetable, consider preparing our Braised Cabbage. View the recipe >>

Diet and Diabetes - Indian Foods version

View more Indian inspired recipes in our Diet and Diabetes: Recipes for Success booklet!


The secret to a delicious curried dish is the variety of spices used. Learn more about how to make your dishes healthier and more flavorful here.

Curried Lentil Soup

Curried Lentil Soup

Serve this soup with braised collards, kale, cabbage, or a green salad and whole-grain bread or chapattis.


Makes 10 servings

1 cup dry lentils, rinsed
1 onion, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
8 cups water or vegetable broth
1/2 cup dry couscous
1 cup crushed tomatoes
1 1/2 teaspoons curry powder
1/8 teaspoon black pepper
1 teaspoon salt, or to taste


Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes.

Stir in couscous, tomatoes, curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.

Nutrition Information | Per serving (1 cup):

calories: 107; fat: 0.4 g; saturated fat: 0.1 g; calories from fat: 3.5%; cholesterol: 0 mg; protein: 6.4 g; carbohydrates: 20.2 g; sugar: 1.6 g; fiber: 4.2 g; sodium: 280 mg; calcium: 34 mg; iron: 2.4 mg; vitamin C: 4.3 mg; beta-carotene: 48 mcg; vitamin E: 0.4 mg

Recipe from Jennifer Raymond M.S., R.D., found in Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.


Please feel free to tailor PCRM recipes to suit your individual dietary needs.



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