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.
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- Prep time
- 5 min
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- Cook time
- 40 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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uncooked brown lentils (sorted and rinsed)
- 1 cup
- 1 cup
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no-salt-added canned chopped tomatoes
- 1 cup
- 1 cup
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medium yellow onion (chopped)
- 1
- 1
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ground coriander
- 1 tsp
- 1 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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chopped fresh cilantro
- 1/4 cup
- 1/4 cup
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Directions
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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.)
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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.
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Add cilantro, and stir. Serve hot.