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.”
Enter whine. It went something like this: “I don’t like lentils and rice. We live on a farm now and I work hard. During the time we lived apart I fed myself so well. I want something like meat for dinner. I hate lentils.”
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!
- 2 cups (475 mL) uncooked red lentils, rinsed
- 4 cups (950 mL) water
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 2 tablespoons canola oil
- 1 large onion, thinly sliced
- 12 cloves garlic, thinly sliced
- 1 cup (240 mL) whole wheat cous cous
- 1 cup (240 mL) boiling water
- olive oil
- 4 tablespoons chopped parsley
- 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.