1 cup lentils (soak for a few hours before cooking to soften)
1 cup couscous
2 cups tomato sauce
1.5 cups water
1 medium onion, chopped
1 tomato, chopped
1 bay leaf
1 cup fresh basil OR 3 tbsp dried basil flakes
Saute onion for 2-3 minutes. Add in lentils, water, tomato sauce, and bay leaf. Cook on low heat for 30 minutes. Add in couscous, tomato, and basil. Cook for 5-10 minutes. Fluff with a fork. If you’re not a fan of couscous, try cooked brown rice.
Serves: 4-6. Prep: Half an hour.
1 cup lentils (soak for several hours prior to cooking)
2 cups tomato sauce
1 large carrot, chopped into little discs
1 small yellow onion, chopped
3 celery stalks, chopped
Salt, pepper, and chili pepper flakes (just a couple dashes of each)
1/2 cup water or vegetable broth
Mix all ingredients in a deep pan and simmer on medium heat until vegetables are cooked and tender. Stir ocassionally. This is good on its own or with baked potatoes. Be frugal with your use of chili pepper flakes; these really pack a punch!
