Couscous with Lentils
by Editorial Staff
The best addition to couscous is lentils. Lentils prepared in this way are very soft and tender.
Ingredients
- Lentils (washed) – 3 cups
- Water – 3 glasses
- Tomatoes (canned, diced) – 320 g
- Vegetable broth – 320 g
- Celery stalk (chopped) – 4 pcs.
- Onions (shredded) – 1 pc.
- Bulgarian green pepper (diced) – 1 pc.
- Carrots (cut into small cubes) – 1 pc.
- Garlic (chopped) – 2 cloves
- Dried marjoram – 1 teaspoon
- Ground black pepper – 1/4 teaspoon.
- Apple cider vinegar – 1 tbsp
- Olive or other vegetable oil – 1 tbsp
- Boiled couscous
Directions
- Combine the onion, bell pepper, celery, carrots, garlic, lentils, tomatoes, water, broth, black pepper, and marjoram.
- Bring to a boil over high heat, cover, and reduce heat to low. Cook for 7 hours on very low heat.
- Mix the finished lentils with vinegar and oil. Serve with couscous. Decorate with celery leaves (optional).
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