Lentils with Cumin and Lemon Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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


  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

Nutritional Information Per Serving:

Calories: 54
Fiber: 4 grams
Sodium: 4 milligrams
Protein: 4 grams
Carbohydrates: 10 grams
Sugars: 1 grams

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Diabetic Exchanges

1/2 Starch