What you'll be getting:

Stewed Lentils

Per Serving

125 g veggies (beans, carrots, onions, zucchini, with a little oil, salt and pepper) 

1/3 c couscous

1/2 c black lentils

1 c tomato sauce (tomatoes, fines herbes, avocado oil, nutritional yeast, onions, salt, and pepper) 

Equipment needed: 1 pan or pot large enough for veggies and lentils

1 pot of water for couscous

Heat up a pan, when hot, add the veggies. 

Place a lid on the pan and simmer at a low to medium heat for 10 minutes.

When the timer goes off, let the lentils sit (covered) while you make the couscous. Start boiling water, 1/3 c of water per serving. When boiling, add the couscous and cover with a lid. Couscous cooks in roughly less than 2 minutes. "Fluff" with the handle of a spoon, some like to use a fork, but the spoon handle won't scratch the pot like a fork will. 

Cook over a medium to high heat for 5 minutes. Stir occasionally, not continuously. 

Next add lentils and sauce. Be careful of any splattering sauce. Add 1/4 c of water per serving. This will make up for any liquid that gets evaporated or absorbed into the lentils. 

Let the couscous and lentils sit for 3-5 minutes before plating. If you prefer the lentils to be saucier, add a touch of water to the dish. From start to finish this dish takes less than 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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