Lentils with Cumin and Lemon
ingredients
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
preparation
1. In a large saucepan, combine the lentils and 3 cups of water. Cover and bring to a boil. Reduce the heat and simmer for 18 to 20 minutes or until the lentils are tender-crisp. Drain in a colander.
2. In a medium bowl, combine the lentils, onion, garlic, celery, lemon juice, cumin, salt (if desired), and pepper. Stir to mix well.
3. Serve warm, either plain or on fat-free crackers or toasted whole-wheat bread (not included in nutritional analysis). Or cover and refrigerate until chilled. Lentils will keep in the refrigerator for 3 to 4 days.
nutrition
Servings: 12
Serving Size 1/4 cup
Starch Exchanges 0.5
Amount Per Serving
Calories 54
Calories From Fat 2
Total Fat 0 g (Saturated Fat 0 g)
Cholesterol 0 mg
Sodium 4 mg (without additional salt)
Carbohydrate 10 g (Dietary Fiber 4 g, Sugars 1 g)
Protein 4 g
