Lentils and Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp EVOO (extra virgin olive oil) 1 med onion, chopped 1.5 cup water 1 cup vegetable-cocktail juice (spicy picante) 1 cup brown lentils, rinsed and drained (or 2 cans lentil soup rinsed and drained) 1 bay leaf 1 cup couscous 1 med tomato, coarsely chopped 1/2 cup chopped fresh basilGarlic to taste
Saute onion in olive oil for 2-3 minutes or until tender. Stir
in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the
heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils
are soft but not mushy. Drain lentils.
Alternately, drain and rinse 2 cans of Progresso lentil soup.
Sautee onion and garlic in pan with EVOO. Add water, bay leaf, lentils, basil, veggie juice. Cook until boiling.
Remove the pan from the heat and discard the bay leaf. Stir in the
couscous, cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate
the grains. Serve topped with parmesan cheese and tomatoes. Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user KAT1024.
in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the
heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils
are soft but not mushy. Drain lentils.
Alternately, drain and rinse 2 cans of Progresso lentil soup.
Sautee onion and garlic in pan with EVOO. Add water, bay leaf, lentils, basil, veggie juice. Cook until boiling.
Remove the pan from the heat and discard the bay leaf. Stir in the
couscous, cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate
the grains. Serve topped with parmesan cheese and tomatoes. Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user KAT1024.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 8.3 g
- Cholesterol: 13.9 mg
- Sodium: 1,408.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.6 g
- Protein: 13.2 g
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