6 pt. Moroccan Lentils w/ Couscous
Source of Recipe
internet
List of Ingredients
1 Cup lentils
3 Cups water
1 Piece Kelp Optional Or Kombo
1 Tablespoon olive oil
1 Large onion finely chopped
4 Cloves garlic minced
3/4 Teaspoon sea salt
1 1/2 Teaspoons coriander ground
1 Teaspoon ground cumin
1 Teaspoon black pepper
1 Tablespoon lemon juice
1 1/2 Cups couscous
1/2 Bunch parsley finely chopped
1 Firm tomato diced or 1 carrot shredded
parmesan cheese optionalRecipe
1. Sort through lentils to remove any rocks or debris. Rinse lentils in cold water and drain. Combine lentils with water and kelp in a 2-quart saucepan and bring to a boil. Reduce heat to low and siimmer, covered, 1 hour. If needed, add more water during cooking to maintain a thick, saucelike consistency.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic and 1/4 teaspoon salt. Saute 5 minutes or until onions are translucent.
3. Add lentils to onions and garlic. Stir in remaining salt and spices. Simmer another 15 minutes, stirring constantly.
4. While sauce simmers, prepare couscous according to package directions.
5. Just before serving, stir in lemon juice and parsley into lentils. Thin sauce with more water if needed and adjust seasoning to taste with salt and pepper. To serve, ladle 3/4 cup of lentil sauce over 2/3 cup of couscous. Garnish with tomato or carrot and Parmesan cheese. Serves 4.
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Per serving (excluding unknown items): 484 Calories; 5g Fat (9% calories from fat); 24g Protein; 88g Carbohydrate; 0mg Cholesterol; 448mg Sodium
Food Exchanges: 5 Starch/Bread; 1 Lean Meat; 2 Vegetable; 1/2 Fat
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