Receta Garlicky Lentils and Cous Cous
One evening my husband and I were discussing that night’s dinner plans. Of course, I knew what we were having for dinner, since I had planned the week’s meals out. The Omnivore asked what was on the docket and I replied “lentils and rice.”
Wow. Moving back in together is going to take quite a dietary adjustment, I see.
I was feeling particularly generous so I said, “Ok. How about some sausage and pasta.”
He felt triumphant.
I found a frozen tube of Jimmy Dean sage flavored sausage in the freezer and threw it in the sink to thaw. Meanwhile, I began chopping the ingredients for my meal. Out came 6 cloves of garlic, an onion, and a handful of parsley.
Suddenly, a little voice from the side of the kitchen squeaked, “Is it too late to have what you’re having? I take that whole meat thing back.”
Yeah. I thought so. Back in the fridge that sausage went and a I quickly doubled the recipe for my red lentils and cous cous so that I could share with the Omnivore. And boy was he happy I was so generous!
One Year Ago: Cucumber and Quinoa Salad
Two Years Ago: The Evolution of Wheatmeat
- Red Lentils with Garlic and Onions (adapted from wholefoods)
- Seasoned lentils over cous cous with parsley
- Ingredients
- 2 cups uncooked red lentils, rinsed
- 4 cups water
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 large onion, thinly sliced
- 12 cloves garlic, thinly sliced
- for the cous cous
- 1 cup whole wheat cous cous
- 1 cup boiling water
- olive oil
- 4 tablespoons chopped parsley
Instructions
Put lentils, turmeric and 4 cups water into a medium pot and bring to a boil.
Reduce heat and simmer until lentils are very soft and pulpy, about 15 minutes.
Heat oil in a large skillet over medium heat. Add onions and garlic and cook until golden brown, taking care not to burn them.
Add onion mixture to lentils and stir well. Serve hot.
Boil water for cous cous stovetop.
Add cous cous and cover 5 minutes.
Fluff with fork and add parsley. Combine.
Plate cous cous topped with red lentils and drizzle olive oil over top of both dishes.
Preparation time: 3 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6