This Lebanese-style lentils and pasta recipe is from Dr. Neal Barnard’s book about reversing diabetes through the adoption a vegan diet. I’d really like to stick to a vegan diet, but so far it’s proven to be a bit difficult. First of all, it’s hard for me to visualize what a dish will look like just by reading the list of ingredients. I’m still too new at this. I feel more comfortable when I see a picture of what the dish is supposed to look like when prepared correctly. I haven’t been able to find very many vegan cookbooks that are photo-rich. Actually, I did find one, but it was super-fancy gourmet stuff prepared by top chefs…not very practical for everyday living.
This is obviously a very healthy meal and my blood sugars never went above 100 both times that I ate it, even with all the pasta. And the serving sizes were generous, too. That being said, it wasn’t the most delicious dish I’ve made, and I probably won’t be making it again. Live and learn.