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.
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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
- % Daily value*
-
Total Fat
0g
0%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
125mg
5% -
Total Carbohydrate
16g
6%-
Dietary Fiber
6g
21% -
Total Sugars
2g
-
Dietary Fiber
-
Protein
6g
-
Potassium
330mg
7%
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