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!
Ingredients:
- 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!
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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