Image
main content start
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.
5 min prep time
40 min cook time
8servings
1/2 cup
Print Recipe >
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 100
- % Daily value*
-
Total Fat
0g
0%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 150mg 7%
-
Total Carbohydrate
20g
7%
- Dietary Fiber 5g 18%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 360mg 8%
Ingredients
uncooked brown lentils (sorted and rinsed)
1 cup
canned diced tomatoes (no salt added)
1 cup
yellow onion (chopped)
1 med
ground coriander
1 tsp
salt
1/2 tsp
black pepper
1/4 tsp
fresh cilantro (chopped)
1/4 cup
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Image
Reviews & Ratings