Vegetarian

Lentils and Couscous is for Dinner.

Lentils and Couscous takes 10 minutes to prepare.

Lentils and Couscous takes 25 minutes to cook.

Lentils and Couscous makes 5 servings.

The ingredients for Lentils and Couscous are:

2 tsp EVOO (extra virgin olive oil)
1 med onion, chopped
1.5 cup water
1 cup vegetable-cocktail juice (spicy picante)
1 cup brown lentils, rinsed and drained (or 2 cans lentil soup rinsed and drained)
1 bay leaf
1 cup couscous
1 med tomato, coarsely chopped
1/2 cup chopped fresh basil
Garlic to taste

Here is how you make Lentils and Couscous:

Saute onion in olive oil for 2-3 minutes or until tender. Stir in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy. Drain lentils. Alternately, drain and rinse 2 cans of Progresso lentil soup. Sautee onion and garlic in pan with EVOO. Add water, bay leaf, lentils, basil, veggie juice. Cook until boiling. Remove the pan from the heat and discard the bay leaf. Stir in the couscous, cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains. Serve topped with parmesan cheese and tomatoes. Serves 5Number of Servings: 5Recipe submitted by SparkPeople user KAT1024.

The nutritional information for Lentils and Couscous is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 280.0

• Total Fat: 8.3 g
• Cholesterol: 13.9 mg
• Sodium: 1,408.6 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 3.6 g
• Protein: 13.2 g