Red Lentils with Couscous
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- some oil (e.g. olive oil)
- 0.5 ½ onion (s), chopped
- 70 g lentils, red
- 1 cup boiling water
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder or fresh chilli
- 1 teaspoon cumin
- 1 teaspoon vegetable stock
- 0.5 can ½ tomato (s), chopped or fresh
- 70 g couscous, instant
- possibly salt and pepper
- 100 g natural yourt
- 0.5 clove ½ garlic
- salt
Print Recipe
Pin Recipe Instructions
- Heat some oil in a saucepan and sweat the finely chopped onion in it. Add the red lentils and fry briefly. Add hot water. Add the spices according to your own preferences and let simmer. Stir again and again and, if necessary, add a little water.
- After about 10 minutes (the lentils still have a bit of bite) add the couscous and chopped tomatoes, stir vigorously and leave to swell at a low temperature. After about 10 minutes, the lentils and couscous are done, add seasoning if necessary.
- For the sauce, finely chop the garlic and mash it with salt. Then stir into the yogurt. Arrange the yogurt sauce on a plate next to the lentil couscous and garnish with herbs.
- The dish tastes exotic due to the Garam Masala, is quick to prepare and is worthwhile as a stew for 1 person. You can cook the lentil couscous in large quantities and keep it in the refrigerator for several days.
- The mass can also be used to form balls that can be served the next day as an accompaniment to meat or salad.
- Without the yogurt sauce, the dish is vegan.
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