Tonight I went with Mediterranean cuisine for dinner: pitas, tabbouleh, and lentils! The lentils were the very first recipe I have made from Mediterranean Diabetes Cookbook! The tabbouleh comes from a previous recipe on Eat Chic, which can be found here. The cold tabbouleh paired with the hot lentils and warm pita made the perfect delicious combination for dinner; not to mention it just so happened that it’s also all vegan!
vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 1 cup dry lentils
- 2 1/2 cup water
- 1 can diced tomatoes
- 1/2 yellow onion, chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp ground coriander
- 1/4 cup cilantro, chopped
Heat 1 cup lentils and 1 1/2 cup water in a saucepan until boiling. Reduce heat and simmer for 30 minutes. In a large saucepan, combine lentils, tomatoes, onion, salt, coriander, and 1 cup water. Bring to a boil and allow to simmer for 30 minutes. Serve hot with pitas, rice, or couscous. I omitted the cilantro from my recipe because I wasn’t really in the mood for cilantro, but I may add some in to my leftovers for later!
Can’t wait to enjoy leftovers for lunch tomorrow!