lentils and couscous

I love cooking with couscous and lentils.  Just in general.  They are both quick, easy, and can be seasoned numerous ways.  I often have a pre-made container of each in my fridge either to eat as-is, or to add to a new dish.

This is a great dish for dinner in a hurry.  And as usual for my dishes, is very kid friendly.  Both kids loved it.

All that's needed for this recipe is two small pots and a strainer.  I love meals that don't require a million pots and pans, and that take less than 30 minutes to make.

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lentils and couscous

by Liesl August-22-2014

Ingredients

• 1/2 cup dry couscous
• 1 cup red lentils
• 2 tbsps olive oil
• 2 tsps sea salt
• 2 tsps lemon juice
• 2 tsps basil
• 2 tsps garlic
• 1 tsp cayenne pepper
• 1/2 tsp black pepper

Instructions

1. Boil one cup of water in a small pot. As soon as it boils take it off the heat, pour in the couscous, put a lid on, and set aside for 10 minutes. After ten minutes mix in 1 tbsp olive oil, a tsp sea salt, the lemon juice, a tsp basil, a tsp garlic, and the pepper.
2. Boil the red lentils in a pot of water until very soft. Pour them into a strainer to drain, then pour them back into the pot. Mix in the remaining tbsp of olive oil, a tsp of sea salt, a tsp of basil, a tsp of garlic, and the cayenne pepper.
3. Either plate the couscous and lentils side by side or mix them together. Eat immediately.

Details

Prep time: 5 mins
Cook time: 15 mins 
Total time: 20 mins 

Yield: serves 2-4

lentil soup

Having a bad cold in warm weather is the worst.  I try to nip colds in the bud in our house because duh colds suck, and I don't want the cold to spread.  Of all the cold remedies I've tried, the combo that works best for us is lots of chicken broth and garlic.  Medications, Vitamin C or zinc tablets?  Nah, they just don't do much.  I don't mind making meals with lots of chicken broth and garlic when colds arise (I love them anyway), but you can only eat chicken soup for so many meals before you need a change.  Yes, this is still soup, but it's heartier, still feels warm and smooth down your throat, and comforts you while it quickly kills your cold.  I'm pretty sure chicken broth and garlic is the magical key because we rarely get colds, and when we do, they only last 1-3 days.  Sweet, right?

I love this soup.  It's full of lentils and vegetables, so so get some protein and veggies (duh again), but it is also very filling, and you can have it as chunky or creamy as you like.  I used an immersion blender to puree about half of it, just to thicken it up a bit.

My usual lentil soup is very chunky and hearty, but this time I wanted a lighter, smoother version that would go down a sore throat easier.  This soup is also a mild attempt at making a version of my favorite soup ever, a lemony lentil soup from my favorite restaurant Casablanca.  Look it up if you're in Sacramento, it's the best Moroccan food ever.

Honestly you can dice the carrots, onion, and garlic whatever sizes you want, just make sure the sizes are even.

I like my onions and garlic to soften and my carrots to cook a bit before I add the broth.  It only takes a few extra minutes, but adds so much flavor!  Definitely worth it.

I didn't add it to the recipe, but if you have some saffron, add a pinch to the soup at the end.  It makes a huge difference and really kicks the soup up a notch.  If you don't have any, don't worry, the soup is still good without it.

I absolutely love crusty bread dipped in soup.  And wine.  Wine is good with everything.

ingredients:
2 tbsp olive oil
2 yellow onions, diced
2 carrots, diced
6 garlic cloves, diced
2 tbsp tomato sauce
2 tsp cumin
pepper, to taste
1 tsp chili powder
2 quarts chicken broth
2 C dried lentils
juice of one lemon

directions:
1.  In a large pot heat the olive oil on medium heat and toss in the onions.  Saute until soft, about 4 minutes.  Add the garlic and carrots, and saute another 4 minutes, stirring so the vegetables don't burn.
2.  Stir in the tomato sauce, cumin, pepper, and chili powder.  Once coated, add the broth, 2 cups of water and the lentils.  Bring to a simmer, then cover the pot and turn the heat to medium-low.  Cook until the lentils are soft, about 30 minutes.Taste, and add more seasoning if necessary.
3.  Use an immersion blender to partially or entirely puree soup, then stir in lemon juice.  Serve hot with crusty bread.  Serves 4-6.

pasta, veggies, and lentils

This is a great meal for cold, rainy evenings, or if you just really want some carb-y pasta goodness.  But you don't feel super guilty eating it because its loaded with veggies and lentils.  At least that's what I tell myself.  Anyway, this is comforting and yummy, and pretty quick to make.

Dice the carrot and onion and heat over the stove in a bit of oil.  Onion should soften and become less opaque.

Add the can of petite diced tomatoes, juice and all.  Stir thorough to combine.

ingredients:
3 tbsp olive oil, divided
2 carrots, diced
1 yellow onion, diced
1 can of petite diced tomato 14.5 oz.
spaghetti*
3/4 C lentils
pepper to taste
2 tsp garlic
1 tsp oregano
 tsp basil
1 tsp chili powder

* I used the spaghetti measure to figure out the amount for 2 people.

directions:
1. Dice the onion and carrots and saute them on medium heat in 1 tbsp olive oil for 5-10 minutes until softened.  Add can of tomatoes.  Meanwhile, cook lentils until soft but not mushy, and drain.  Also, boil a pot of water and add spaghetti, simmer until al dente and drain.
2.  Add reamining 2 tbsp olive oil to cooked and drained spaghetti in the pot.  Add the cooked lentils and the veggies.  Season, and enjoy hot.