Moroccan Lentils with Stewed Tomatoes


You can prepare the lentils ahead of time for a quick weeknight meal that will be ready in minutes. Pair this with a Mixed Pepper Medley for a satisfying vegan dish, full of plant-based proteins and non-starchy vegetables.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
-
- Prep time
- 5 min
-
- Cook time
- 40 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/2 cup
Ingredients
-
uncooked brown lentils (sorted and rinsed)
- 1 cup
- 1 cup
-
-
no-salt-added canned chopped tomatoes
- 1 cup
- 1 cup
-
-
medium yellow onion (chopped)
- 1
- 1
-
-
ground coriander
- 1 tsp
- 1 tsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
chopped fresh cilantro
- 1/4 cup
- 1/4 cup
-
Directions
-
Place lentils in a medium saucepan, and add water to cover. Bring to a boil over high heat, reduce to low, and simmer, covered, for 30 minutes or until tender. Drain and set aside. (This step may be done a day ahead of time.)
-
Combine lentils, tomatoes, onion, coriander, salt, and pepper in a large saucepan. Add 1 cup water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 10 minutes.
-
Add cilantro, and stir. Serve hot.