member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judi Mae       

Recipe Categories:

    Lentils with Cumin and Lemon


    Source of Recipe


    Ruth Glick

    1 cup dried brown lentils, washed and sorted
    1 small onion, chopped
    1 garlic clove, minced
    1 celery stalk, minced
    2 teaspoons lemon juice
    1 teaspoon cumin
    1/2 teaspoon salt, or to taste (optional)
    1/8 teaspoon 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.

    Yield: 12 servings
    Serving size: 1/4 cup
    Categories: Beans, Diabetic

    Nutritional Information (Per Serving)
    Calories: 54
    Protein: 4 g
    Sodium: 4 mg
    Cholesterol: 0 mg
    Dietary Fiber: 4 g
    Sugars: 1 g
    Carbohydrates: 10 g
    Exchanges: 1/2 Starch

    Source: The Diabetes Snack Munch Nibble Nosh Book, by Ruth Glick

    Recipe from the files of Judi Mae Phelps
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |