Recipe Details

Cumin, Lentils and Carrots

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Number of Servings: 4

Serving Size: 1/2 cup

This dish offers a bang for your buck and your health. Canola oil has half the saturated fat of olive oil for a fraction of the price. Lentils and carrots offer essential nutrients for less than a dollar per serving.

Name: Amount:
canola, divided 1.50 Tbsp
diced carrots 1 cup
diced onion 1 cup
water 1.25 cups
dried lentils 0.33 cup
ground cumin, divided 0.50 tsp
salt 0.50 tsp
sugar 0.50 tsp
1:

Heat 1Tbsp canola oil in a large nonstick skillet over medium-high heat. Cook carrots and onions 8 minutes or until richly browned, stirring frequently. Add water, lentils, and 1/4 tsp cumin. Bring to a boil, reduce heat, cover tightly, and simmer 25 minutes or until lentils are tender.

 2:

Remove from heat and add the remaining ingredients.
Nutritional Information (per serving)
Calories 130
Calories from Fat 55
Total Fat 6g
Saturated Fat 0g
Cholesterol 0mg
Sodium 315mg
Potassium n/a
Carbohydrates 17g
Dietary Fiber 5g
Sugars 4g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch 1 Vegetable 1 Fat
For More Recipes:
The Heart-Smart Diabetes Kitchen book cover

The Heart-Smart Diabetes Kitchen

American Diabetes Association

Bring the taste of fresh, natural ingredients and wholesome meals to your table. Featuring 151 recipes made with canola oil - one of the healthiest cooking oils available - this cookbook will allow you to serve dishes that are low in saturated fat and cholesterol but high in flavor in no time. It's just what the doctor, and your inner chef, ordered.