Lentils With Cumin and Lemon
Per ServingLentils With Cumin and Lemon |
||
|---|---|---|
| Makes: 12 | ||
| Calories | 54 | |
| Fat | 0 | g |
| Saturated Fat | 0 | g |
| Carbohydrate | 10 | g |
| Fiber | 4 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 4 mg (without additional salt) | |
| Protein | 4 | g |
| Choices: Starch 0.5 | ||
Ingredients
| 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 |
Directions
- In a large saucepan, combine the lentils and 3 cups of water. Cover and bring to a boil. Reduce the heat and simmer for 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 (not included in nutritional analysis). Or cover and refrigerate until chilled. Lentils will keep in the refrigerator for 3 to 4 days.
