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Moroccan Lentils with Stewed Tomatoes
5 min prep time
40 min cook time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Moroccan Lentils with Stewed Tomatoes
You can prepare the lentils ahead of time for a quick weeknight meal that will be ready in minutes. Pair this with a Mixed Pepper Medley for a satisfying vegan dish, full of plant-based proteins and non-starchy vegetables.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
40 min cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Place lentils in a medium saucepan, and add water to cover. Bring to a boil over high heat, reduce to low, and simmer, covered, for 30 minutes or until tender. Drain and set aside. (This step may be done a day ahead of time.)
- Combine lentils, tomatoes, onion, coriander, salt, and pepper in a large saucepan. Add 1 cup water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 10 minutes.
- Add cilantro, and stir. Serve hot.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 90
- Sodium 125mg
-
Total Carbohydrate
16g
- Dietary Fiber 6g
- Total Sugars 2g
- Protein 6g
- Potassium 330mg
- Phosphorous 130mg
Ingredients
uncooked brown lentils (sorted and rinsed)
1 cup
no-salt-added canned chopped tomatoes
1 cup
medium yellow onion (chopped)
1
ground coriander
1 tsp
salt
1/2 tsp
black pepper
1/4 tsp
chopped fresh cilantro
1/4 cup
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