25+ Nutritious Holiday Diabetic Lentil Recipes to Savor This Season

The holiday season is a time for indulgence and celebration, but for those managing diabetes, it can also be a time of challenge when it comes to meal planning.

Finding festive recipes that are both flavorful and diabetic-friendly is essential for ensuring everyone can enjoy the season without compromising their health.

One versatile and nutritious ingredient that makes a perfect base for holiday dishes is lentils.

Packed with fiber, protein, and essential nutrients, lentils are a great way to add heartiness to any meal while keeping blood sugar levels in check.

We’ve curated a collection of over 25 holiday diabetic lentil recipes, ranging from savory stews and casseroles to refreshing salads and even desserts.

Whether you’re hosting a holiday feast or simply looking for healthy meal options to enjoy during the season, these recipes will satisfy your taste buds without compromising your dietary needs.

Prepare to discover how delicious and festive healthy eating can be, all while keeping your blood sugar levels balanced.

25+ Nutritious Holiday Diabetic Lentil Recipes to Savor This Season

With over 25 diabetic-friendly lentil recipes, this collection offers a variety of options to suit any holiday gathering or meal.

Lentils are an excellent choice for anyone looking to maintain a healthy diet without sacrificing flavor or tradition.

From cozy, warming stews to vibrant salads and side dishes, these recipes provide a healthy twist on classic holiday favorites.

By incorporating lentils into your holiday meals, you can create dishes that are both satisfying and nutritious, ensuring that you and your loved ones can enjoy the season to the fullest.

These recipes will help you embrace the spirit of the holidays without compromising on your health goals.

Holiday Diabetic-Friendly Lentil Soup

This comforting and hearty lentil soup is a perfect choice for holiday meals, especially for those managing diabetes. With a mix of healthy lentils, vegetables, and spices, this soup offers a balanced dose of fiber, protein, and essential nutrients, all while keeping the sugar levels in check. It’s easy to make and can be stored for days, making it a great addition to your holiday menu.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, no added salt
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 2 cups water
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until softened (about 5 minutes).
2. Add carrots, celery, cumin, turmeric, paprika, and black pepper, stirring to coat the vegetables in the spices. Cook for another 2 minutes.
3. Stir in the lentils, diced tomatoes, bay leaf, vegetable broth, and water. Bring the mixture to a boil.
4. Once boiling, reduce heat and let it simmer uncovered for 30-40 minutes, or until the lentils are tender.
5. Remove the bay leaf, taste for seasoning, and add salt if necessary (optional).
6. Serve hot, garnished with fresh parsley.

This lentil soup is not only low in carbs but also provides a good amount of protein and fiber, which helps in managing blood sugar levels. It’s filling and nutrient-dense, making it an excellent choice for the holidays, particularly for diabetic guests.

Lentil and Roasted Vegetable Salad

This vibrant salad combines protein-rich lentils with roasted vegetables for a hearty, diabetic-friendly dish that’s both delicious and nutritious. It’s perfect for holiday gatherings, offering a fresh and colorful addition to the table without spiking blood sugar levels. The tangy dressing enhances the flavors, making it a great choice for a festive yet healthy holiday dish.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced bell pepper, zucchini, and sweet potato with 1 tablespoon of olive oil, cumin, coriander, salt, and pepper.
2. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
3. While the vegetables are roasting, prepare the lentils according to package instructions, then set them aside to cool.
4. For the dressing, whisk together the olive oil, balsamic vinegar, and Dijon mustard in a small bowl.
5. In a large bowl, combine the cooked lentils, roasted vegetables, and cilantro. Toss gently to mix.
6. Drizzle the dressing over the salad and toss to combine. Top with crumbled feta if desired and serve chilled or at room temperature.

This salad offers a great balance of fiber, healthy fats, and proteins while being low on the glycemic index. It’s a filling and flavorful dish that fits seamlessly into a diabetic holiday meal plan.

Lentil Stuffed Acorn Squash

For a festive holiday main course that is both diabetic-friendly and filling, try this lentil stuffed acorn squash. The natural sweetness of the roasted squash pairs beautifully with the savory, spiced lentil mixture. This dish is a showstopper for holiday dinners and provides a delicious low-carb, nutrient-packed alternative to more traditional stuffed options.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked green lentils
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup chopped walnuts (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1/4 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
2. Roast the squash in the oven for about 45 minutes, or until tender and the flesh can be easily pierced with a fork.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the onion, garlic, celery, and carrots, cooking for about 5-7 minutes until softened.
4. Stir in the cooked lentils, cinnamon, cumin, turmeric, and vegetable broth. Cook for another 5 minutes, allowing the flavors to meld.
5. Once the squash is done roasting, remove it from the oven and fill each half with the lentil mixture. Top with chopped walnuts and fresh thyme.
6. Return the stuffed squash to the oven for an additional 10-15 minutes to heat through.

The combination of roasted squash and spiced lentils is both satisfying and flavorful while keeping the glycemic impact low. It’s a beautifully balanced dish that fits well into a diabetic diet, offering fiber, protein, and healthy fats all in one festive presentation. Perfect for holiday feasts!

Lentil and Mushroom Holiday Stew

This rich and hearty lentil and mushroom stew is an ideal dish for the holidays, providing both comfort and nourishment without causing blood sugar spikes. Packed with earthy mushrooms, protein-rich lentils, and a medley of spices, this stew is perfect for serving a crowd or enjoying as a filling meal throughout the season. It’s also simple to prepare, making it a great option for diabetic-friendly holiday gatherings.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups sliced mushrooms (button or cremini)
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes, no added salt
• 4 cups low-sodium vegetable broth
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
2. Add the mushrooms, carrots, and celery, sautéing until the vegetables begin to soften (about 8 minutes).
3. Stir in the lentils, diced tomatoes, vegetable broth, thyme, bay leaf, paprika, salt, and pepper. Bring to a boil.
4. Once boiling, reduce the heat to low and simmer uncovered for 30-40 minutes, or until the lentils are tender and the flavors have melded together.
5. Remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

This stew is rich in fiber, protein, and antioxidants from the mushrooms and lentils, making it a filling and diabetic-friendly meal. It’s easy to prepare and offers a satisfying, savory option for holiday meals, providing a balanced dose of nutrients without compromising on taste.

Lentil and Spinach Stuffed Portobello Mushrooms

These lentil and spinach stuffed Portobello mushrooms are an elegant and diabetic-friendly holiday appetizer or side dish. The mushrooms provide a savory base, while the lentil and spinach filling offers a combination of protein, fiber, and iron. This dish is perfect for guests with dietary restrictions and adds a gourmet touch to any holiday spread.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1/2 cup cooked green lentils
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and place them gill-side up on a baking sheet.
2. Roast the mushrooms for 10 minutes to soften them, then remove from the oven and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
5. Add the cooked lentils, Parmesan cheese (if using), black pepper, oregano, and salt to the skillet, mixing well.
6. Spoon the lentil and spinach mixture into the mushroom caps, filling them evenly.
7. Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, until the mushrooms are tender and the filling is heated through.
8. Garnish with fresh parsley before serving.

These stuffed mushrooms make a satisfying and festive dish that combines protein, fiber, and healthy greens. They are low in carbohydrates and ideal for people with diabetes, offering a flavorful and nutrient-rich option that can be served as an appetizer or a main dish.

Lentil and Quinoa Holiday Casserole

This lentil and quinoa casserole is a perfect holiday side dish or even a main course for those looking for a low-carb, high-protein meal. The combination of lentils and quinoa provides a full spectrum of essential amino acids, making it a great plant-based protein source. Enhanced with fresh vegetables and seasoned with herbs, this casserole will be a hit at any holiday table.

Ingredients:

• 1/2 cup dry quinoa, rinsed
• 1/2 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups broccoli florets, chopped
• 1 cup diced bell pepper (any color)
• 1 teaspoon dried basil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 2 cups low-sodium vegetable broth
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch casserole dish.
2. In a saucepan, bring the vegetable broth to a boil. Add the quinoa and lentils. Reduce the heat and simmer, covered, for 15-20 minutes, or until the quinoa and lentils are tender and the liquid has been absorbed.
3. While the quinoa and lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
4. Add the chopped broccoli and bell pepper to the skillet, cooking for an additional 5-7 minutes until the vegetables are tender.
5. Stir in the basil, turmeric, and black pepper, and then combine the vegetable mixture with the cooked quinoa and lentils.
6. Transfer the mixture into the prepared casserole dish and sprinkle with nutritional yeast (if using).
7. Bake the casserole for 20 minutes, or until it is heated through and lightly browned on top.
8. Garnish with fresh parsley before serving.

This casserole is a nutritious, low-glycemic dish that’s packed with fiber, protein, and essential vitamins. It’s an excellent diabetic-friendly option for any holiday meal, providing a wholesome and filling alternative to more traditional side dishes.

Lentil and Cabbage Holiday Stew

This warming and flavorful lentil and cabbage stew is a wonderful holiday dish for those managing diabetes. The cabbage adds a delightful crunch, while the lentils provide protein and fiber to help stabilize blood sugar levels. Seasoned with herbs and a splash of vinegar, this stew is perfect for cold weather and makes a hearty, comforting meal for any holiday celebration.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 small head of cabbage, shredded
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, no added salt
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• Salt to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
2. Stir in the potatoes, lentils, cabbage, diced tomatoes, vegetable broth, thyme, cumin, and black pepper. Bring the mixture to a boil.
3. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes, or until the lentils and potatoes are tender.
4. Stir in the apple cider vinegar and taste for seasoning. Adjust salt if necessary.
5. Serve hot, garnished with fresh herbs if desired.

This stew is a satisfying and nutrient-packed meal, providing plenty of fiber and plant-based protein. The addition of cabbage not only gives the stew a lovely texture but also adds a wealth of vitamins and minerals. It’s a perfect dish for the holiday season that is both filling and diabetic-friendly.

Lentil and Sweet Potato Holiday Soup

This lentil and sweet potato soup is a vibrant and wholesome dish that combines the earthy richness of lentils with the sweet and creamy texture of sweet potatoes. Full of fiber, vitamins, and antioxidants, this soup makes for a comforting and diabetic-friendly option during the holiday season. The natural sweetness of the potatoes pairs perfectly with the savory spices, creating a satisfying and nourishing meal.

Ingredients:

• 1 cup dried red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the carrots, sweet potatoes, and lentils. Sauté for an additional 3-4 minutes to enhance the flavors.
3. Add the vegetable broth, cumin, cinnamon, turmeric, black pepper, and salt. Bring to a boil.
4. Once boiling, reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the lentils and sweet potatoes are tender.
5. Use an immersion blender to partially puree the soup, leaving some texture, or puree in batches in a regular blender.
6. Serve hot, garnished with fresh cilantro if desired.

This soup is perfect for anyone managing blood sugar levels, as it provides a balance of complex carbohydrates from sweet potatoes and fiber from lentils. The mix of spices adds warmth and depth, making it an ideal choice for holiday gatherings.

Lentil and Brussel Sprouts Holiday Salad

This festive lentil and Brussels sprout salad is packed with textures and flavors that create a delightful holiday side dish. The nuttiness of the lentils combines beautifully with the earthy, slightly bitter taste of Brussels sprouts, while the lemony dressing adds a zesty and fresh kick. It’s perfect for those looking for a light, low-carb option at their holiday table.

Ingredients:

• 1 cup cooked green lentils
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cranberries (optional)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the cooked lentils, sliced Brussels sprouts, red onion, and cranberries (if using).
2. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, and black pepper until emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

This salad is both hearty and refreshing, offering a wonderful balance of flavors and textures. The lentils provide protein and fiber, while the Brussels sprouts give a festive crunch. It’s a perfect side dish for any holiday meal and is especially good for those managing diabetes.

Lentil and Cauliflower Holiday Curry

This flavorful lentil and cauliflower curry is a warm and comforting dish, ideal for chilly holiday nights. Packed with protein and fiber, lentils combine beautifully with cauliflower to create a hearty dish. The blend of spices, including cumin, turmeric, and garam masala, gives it an aromatic and rich flavor, while the addition of coconut milk makes the curry creamy and delicious.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon garam masala
• 1 can (14 oz) coconut milk, unsweetened
• 2 cups low-sodium vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, cooking for about 5 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, and garam masala, cooking for another minute to release the aromas.
3. Add the lentils, cauliflower, coconut milk, and vegetable broth. Bring to a boil.
4. Once boiling, reduce the heat to low and simmer, uncovered, for 30-35 minutes, or until the lentils and cauliflower are tender.
5. Season with salt to taste and serve hot, garnished with fresh cilantro.

This curry is a perfect diabetic-friendly holiday dish that is both filling and rich in flavors. The cauliflower adds a delightful texture, and the creamy coconut milk balances the spices, making it an ideal choice for those with diabetes seeking a hearty, comforting meal.

Lentil and Pomegranate Holiday Pilaf

This lentil and pomegranate pilaf is a festive, vibrant dish that pairs perfectly with any holiday spread. The lentils are cooked with onions, garlic, and warming spices, and the addition of fresh pomegranate seeds adds a pop of sweetness and color. This dish is full of protein, fiber, and antioxidants, making it a nutritious option for those managing blood sugar.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked brown rice or quinoa
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 cup fresh pomegranate seeds
• Salt to taste
• Fresh mint leaves for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin, cinnamon, turmeric, and black pepper, cooking for 1-2 minutes until fragrant.
3. Add the lentils and 2 cups of water, bringing the mixture to a boil. Reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are tender.
4. Stir in the cooked rice or quinoa and pomegranate seeds, mixing well. Season with salt to taste.
5. Serve the pilaf warm, garnished with fresh mint leaves.

This pilaf is a colorful, festive, and nutritious dish that combines the rich, earthy flavors of lentils with the sweetness and crunch of pomegranate. It’s a perfect addition to any holiday meal, providing a delightful balance of flavors and textures without spiking blood sugar.

Lentil and Kale Holiday Stew

This hearty lentil and kale stew is perfect for cozy holiday meals. It combines the earthiness of lentils with the rich flavor of kale, creating a dish full of fiber, vitamins, and antioxidants. The blend of garlic, thyme, and bay leaves adds warmth and complexity to the stew, while the low-sodium vegetable broth brings everything together for a comforting and nutritious meal.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 3 cups chopped kale (stems removed)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the carrots and cook for another 3 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Once boiling, reduce the heat to low and simmer, uncovered, for 30-35 minutes, or until the lentils and carrots are tender.
5. Add the chopped kale to the stew and cook for an additional 5 minutes until the kale is wilted and tender.
6. Season with salt and pepper to taste, and serve hot with a squeeze of fresh lemon juice.

This stew is not only rich in protein and fiber, but it also provides a great source of vitamins and minerals from the kale. It’s a perfect, hearty dish for the holidays, offering a warm and satisfying meal that’s diabetic-friendly.

Lentil and Roasted Butternut Squash Salad

This vibrant lentil and roasted butternut squash salad makes a wonderful diabetic-friendly holiday side dish. The sweetness of the butternut squash is beautifully balanced by the nutty flavor of the lentils, while the light vinaigrette dressing adds a touch of tanginess. The salad is topped with pumpkin seeds for added crunch and flavor, creating a festive and nourishing dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 tablespoon maple syrup (optional)
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1/4 cup roasted pumpkin seeds
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes or until the squash is tender and lightly browned, stirring once halfway through.
3. Meanwhile, cook the lentils according to the package directions. Drain and set aside to cool slightly.
4. In a small bowl, whisk together the maple syrup (if using), apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper to make the dressing.
5. In a large bowl, combine the cooked lentils, roasted butternut squash, and dressing. Toss gently to coat.
6. Top with roasted pumpkin seeds and fresh parsley before serving.

This salad combines the natural sweetness of butternut squash with the hearty lentils, making it a satisfying dish that’s rich in fiber, vitamins, and healthy fats. It’s the perfect holiday salad, offering both a festive appearance and a balance of flavors that are friendly for those managing blood sugar.

Lentil and Mushroom Holiday Stroganoff

This lentil and mushroom stroganoff is a delicious, diabetic-friendly twist on the classic dish. The lentils provide a hearty base, while the mushrooms add an earthy richness. The creamy sauce, made with low-fat sour cream and vegetable broth, brings everything together into a satisfying and comforting meal that’s perfect for the holiday season.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (cremini or button mushrooms)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 cup dry white wine (optional)
• 1 cup low-sodium vegetable broth
• 1/2 cup low-fat sour cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and become golden brown.
3. Add the thyme, paprika, and lentils to the skillet, stirring to combine.
4. Pour in the white wine (if using) and cook for 2 minutes to allow the alcohol to evaporate.
5. Add the vegetable broth, bring to a simmer, and cook, covered, for 25-30 minutes, or until the lentils are tender and the liquid is absorbed.
6. Stir in the sour cream, and season with salt and black pepper to taste.
7. Serve the stroganoff hot, garnished with fresh parsley.

This stroganoff is a rich and comforting meal, perfect for holiday dinners. The lentils provide a good source of plant-based protein and fiber, while the creamy sauce offers a touch of indulgence without being heavy on calories. It’s a flavorful and satisfying option for anyone with diabetes.

Lentil and Cranberry Holiday Pilaf

This colorful lentil and cranberry pilaf is a perfect side dish for the holiday season. The combination of lentils and cranberries provides a wonderful balance of savory and sweet flavors, while the brown rice offers a hearty, nutty base. The addition of orange zest adds a burst of freshness, making it a festive and diabetic-friendly option for your holiday table.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 cup brown rice, cooked
• 1/2 cup fresh cranberries
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• Zest of 1 orange
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the cinnamon and cumin, cooking for 1 minute until fragrant.
3. Add the lentils and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the cooked brown rice, fresh cranberries, and orange zest. Cook for an additional 5 minutes, allowing the cranberries to soften slightly.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This pilaf is a great holiday side dish that provides a mix of savory, sweet, and citrusy flavors. The lentils are high in fiber and protein, and the cranberries offer antioxidants and a touch of sweetness, making this dish a perfect diabetic-friendly addition to any festive meal.

Note: More recipes​ are coming soon!