1-1/2 cup dried red lentils
1 cup chopped onion
1 teaspoon ground turmeric
1 teaspoon crushed cumin seeds
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1/2 cup chopped cilantro or parsley
Salt, to taste
2 teaspoons grated lemon rind
Wash and sort lentils, discarding any stones. Cover lentils with 2 inches water and heat to boiling; reduce heat and simmer, covered, until very soft, 30 to 40 minutes. Drain well.
Saute onion, tumeric, cumin seeds, and crushed red pepper in oil in large skillet until onions are tender, five to eight minutes. Reserve 1/4 cup onion mixture.
Stir lentils into skillet; cook over low heat; stirring frequently to prevent burning, until mixture is thickened, 10 to 20 minutes. Stir in cilantro; season to taste with salt.
Recipe makes 6 servings.
Serving size: about 1/2-cup
Calories: 171; Total Fat: 4g; Cholesterol: 0mg; Sodium: 4.4mg; Carbohydrates: 24.6g; Protein: 10.5g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1 Fat
Did You Know?
Insoluble fiber is found in lentils. Insoluble fiber speeds up the passage of food through the intestine and helps in improving regularity.
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