Lentils with Cumin & Lemon - 10g Carb, 4g Fiber, 1g Sugar
Yield: 12 servings
From: The Diabetes Snack Munch Nibble Nosh Book
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
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.
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. Or cover and refrigerate until chilled.
Lentils will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/4 cup):
54 Calories, og Fat, 0mg Cholesterol, 4mg Sodium, 10g Carbohydrate,
4g Dietary Fiber, 1g Sugar, 4g Protein
Diabetic Exchanges: 1/2 Starch