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Ingredients
½ tablespoon extra-virgin olive oil
¼ teaspoon cumin seeds
1 small onion, minced
2 medium, ripe tomatoes, seeded, peeled and finely chopped, about ½ pound
Salt to taste
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice
Nutritional analysis per serving
17 grams carbs; 134 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 722 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a small saucepan over high heat. Add the cumin seeds, and when they start to sizzle, stir in the onion. Saute over medium heat until the onion is tender, about four minutes.
- Step 2
Add the tomatoes and cook over high heat for about five minutes, or until the mixture thickens. Season with salt and pepper, stir in the lemon juice and allow to cool to room temperature.
Private Notes