Lentils with Cumin and Lemon

Ingredients

• 1 cup dried brown lentils, washed and sorted
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 celery stalk, minced
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon salt, or to taste (optional)
• 1/8 teaspoon black pepper

Directions

1. 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.
2. In a medium bowl, combine the lentils, onion, garlic, celery, lemon juice, cumin, salt (if desired), and pepper. Stir to mix well.
3. 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.

Recipe Yield: Yield: 12 servings Serving size: 1/4 cup

Source: The Diabetes Snack Munch Nibble Nosh Book

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.

Share or Save:

Add to Recipe Box | View Recipe Box | Print Version

Tried this recipe? If so, please rate it below (1 star is bad, 5 stars is very good).

- Not Yet Rated

Loading...