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Ingredientes
- Do not substitute other types of lentils for the tiny green lentils (sometimes called French lentils). Red lentils cook too quickly and brown lentils too slowly to work in this recipe.
- 3 lrg onions
- 4 Tbsp. extra virgin olive oil (divided)
- 1 1/2 c. water
- 1/4 c. green lentils, rinsed and liquid removed
- 1 x bay leaf
- 1/2 c. uncooked couscous
- 1/2 c. plus 3 Tbsp. vegetable broth
- 3/4 tsp salt (divided)
- 1 Tbsp. all-purpose flour
- 2 Tbsp. vegetable oil for frying Freshly grnd pepper to taste
Direcciones
- Cut 1 onion into 1/8 inch slices. Separate the slices into rings. Set aside on paper towels to dry.
- Finely dice the 2 remaining onions. In a large skillet over medium heat, heat 2 Tbsp. extra virgin olive oil. Cook the diced onions, stirring occasionally, till they turn a deep caramel color, 40 to 45 min. Set aside.
- Meanwhile, in a medium saucepan, combine the water, lentils and bay leaf.
- Cover and cook over medium heat till the lentils are tender, 15 to 20 min.
- Throw away the bay leaf. Drain and set aside.
- In another medium saucepan over medium heat, hot the remaining 2 Tbsp. extra virgin olive oil. Add in the couscous. Cook, stirring till it gives off a pleasant, toasted aroma, 2 to 3 min. Add in the broth and 1/2 tsp. of the salt. Stir once. Remove from the heat. Cover and let stand till the couscous is tender, 12 to 15 min.
- In a paper or possibly plastic bag, combine the sliced onions with the flour. Shake to coat. In a medium saucepan or possibly deep-fat fryer, heat the vegetable oil to the smoking stage. Fry the rings till they turn crispy and golden, 1 1/2 to 2 min. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Set aside.
- Add in the lentils and couscous to the diced onions in the skillet. Season with the remaining 1/4 tsp. salt and pepper to taste. Stir to blend. Cook till heated through. Transfer to a hot serving platter. Top with crispy onion rings.
- Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1198g | |
| Calories 1426 | |
| Calories from Fat 734 | 51% |
| Total Fat 83.08g | 104% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2611mg | 109% |
| Potassium 1224mg | 35% |
| Total Carbs 145.23g | 39% |
| Dietary Fiber 27.1g | 90% |
| Sugars 19.92g | 13% |
| Protein 28.99g | 46% |
