Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.

Joanne Weir
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
8 servings (serving size: about 1/3 cup lentil mixture and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind.

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  • Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges.

Nutrition Facts

112 calories; calories from fat 17%; fat 2.1g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 7.4g; carbohydrates 17.2g; fiber 8.2g; cholesterolmg; iron 2.6mg; sodium 152mg; calcium 25mg.