Moroccan Lentils with Stewed Tomatoes

Moroccan Lentils with Stewed Tomatoes
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.
Summary


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
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 90

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 125mg
  • Total Carbohydrate 16g
    • Dietary Fiber 6g
    • Total Sugars 2g
  • Protein 6g
  • Potassium 330mg
  • Phosphorus 130mg

Choices/Exchanges: 1 Starch

Ingredients

Ingredients

  • uncooked brown lentils (sorted and rinsed)
    1 cup
  • no-salt-added canned chopped tomatoes
    1 cup
  • medium yellow onion (chopped)
    1
  • ground coriander
    1 tsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • chopped fresh cilantro
    1/4 cup
Directions

Directions

  1. 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.)

  2. 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.

  3. Add cilantro, and stir. Serve hot.

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