Description
Savory red lentils cooked with garlic and onion, served over couscous for a hearty and satisfying meal.
Ingredients
Scale
for the lentils
- 2 cups (475 mL) uncooked red lentils, rinsed
- 4 cups (950 mL) water
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 large onion, thinly sliced
- 12 cloves garlic, thinly sliced
for the cous cous
- 1 cup (240 mL) whole wheat cous cous
- 1 cup (240 mL) boiling water
- olive oil
- 4 tablespoons chopped parsley
Instructions
- In a medium pot, combine the rinsed lentils, turmeric, and 4 cups of water. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 15 minutes, or until the lentils are very soft and pulpy.
- Meanwhile, heat the canola oil in a large skillet over medium heat.
- Add the sliced onion and cook for about 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
- Stir in the minced garlic and cook for another 2-3 minutes, until the garlic is fragrant.
- Once the lentils are cooked, add the onion and garlic mixture to the pot of lentils. Stir well to combine.
- Season with salt and stir in the chopped parsley just before serving.
Notes
For a heartier meal, serve the lentils over couscous or rice. You can substitute the canola oil with olive oil for a richer flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 9 grams
- Carbohydrates: 50 grams
- Fiber: 15 grams
- Protein: 18 grams
- Cholesterol: 0 mg