Lentils with Cumin and Lemon - 10g Carbs, 4g Fiber, 1g Sugar
From: The Diabetes Snack, Munch, Nibble, Nosh Book
Servings: 12
Serving size: 1/4 cup
1 cup dried brown lentils, washed and sorted
1 small onion, chopped
1 garlic clove, minced
1 celery stalk, minced
2 tsp lemon juice
1 tsp cumin
1/2 tsp salt, or to taste (optional)
1/8 tsp black pepper
In a large saucepan, combine the lentils and 3 cups water.
Cover and bring to a boil. Reduce the heat, and simmer
18 to 20 minutes or until the lentils are tender-crisp.
Drain in a colander.
In a medium bowl, combine the lentils, onion, garlic, celery,
lemon juice, cumin, salt (if desired), and pepper. Stir to mix well.
Serve warm, either plain or on fat-free crackers or toasted
whole-wheat bread. Or cover and refrigerate until chilled.
Lentils will keep in the refrigerator for 3 to 4 days.
Servings: 12
Serving size: 1/4 cup
Nutrition per Serving:
54 Calories, 0mg Cholesterol, 4g Protein, 4mg Sodium,
10g Carbs, 4g Dietary Fiber, 1g Sugars
Exchanges: 1/2 Starch
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