This was wonderful over leftover brown basmati rice; topped with a couple of tablespoons of yogurt.
* Exported from MasterCook *
Moroccan Lentil Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 clove garlic -- crushed
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 pinch ground fennel seeds
14 ounces canned brown lentils -- rinsed and drained
1 teaspoon brown sugar
Cook garlic in oil for 1 to 2 minutes and stir in spices. Heat for a
further 1 minuteand add lentils, sugar, and 1/2 cup of water. Simmer for
10 minutes or until liquid has evaporated and lentils are thick. Cool
slightly and process until smooth. Season with salt and serve.
Cuisine:
"Moroccan"
Source:
"Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of
Diabetes and Maintaining Good Health by Michael Moore"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; 4g Fat (22.5%
calories from fat); 9g Protein; 21g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 3616 20096 20206 807 0
