Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Al Martinez c/o
corcom@nova.interjuarez.comCurried Lentils with Couscous SoupIngredients (use vegan versions): 2 cups lentils, rinsed
6 cups water and/or vegetable broth
1/2 cup chopped bell peppers ( red or green)
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup chopped onion
1 or 2 cloves garlic, crushed
1/3 cup couscous
1 teaspoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon madras curry powder (or more to your liking)
1/2 teaspoon turmeric
1/8 teaspoon cumin powder
1 teaspoon sodium free (or low) veg-all seasoning
Directions:sauté bell peppers, celery, carrots, onion and garlic in a large pot with the olive oil until tender
add the water/veg broth and bring to boil
add lentils and cook unitl tender ( maybe 1 hour at the most)
add the paprika, curry powder, turmeric, cumin and the seasoning
simmer a few minutes to meld the flavor
stir in the couscous and continue simmering for a few minutes
more until the couscous is tender adding more water/broth if too thick
Serves: 4
Preparation time: approx 1 hour
Wonderful! I didn't have turmeric and I added some curry paste in addition to very hot madras. I was very happy to find another place to put couscous.
Archived comment by: andy
My boyfriend and I both enjoyed this dish. Our first reaction when biting into it, I must admit, was Mush. The flavor was excellent though, and we hadn't added more water or broth at the end so it wasn't very soupy. It was good with pitas, and it probably would have been delicious served over rice.
Archived comment by: serendipity
I had to add 4 cups of water at the end to make it more soup-like. Good taste, could probably feed more than 12 with this recipe!
Archived comment by: abartho
