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Cumin, Lentils and Carrots
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.
|canola, divided||1.50 Tbsp|
|diced carrots||1 cup|
|diced onion||1 cup|
|dried lentils||0.33 cup|
|ground cumin, divided||0.50 tsp|
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.
|Calories from Fat 55|
|Total Fat 6g|
|Saturated Fat 0g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Starch 1 Vegetable 1 Fat|
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.
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