9 ingredients
1/4 cup Lentils red raw
3 clove Garlic raw
4 cup Vegetable broth or bouillon low sodium
2 leaf Bay leaf
1 tbsp Onion powder
1 1/2 tsp Cumin seed ground or whole
1/4 cup Couscous or cous cous dry uncooked
3 cup Spinach all varieties raw
1 tablespoon Lemon juice raw
4 steps
- Rinse and sort dry lentils, removing any stones.
- Mince 3 garlic cloves and add to a large saucepan along with vegetable broth, rinsed lentils, bay leaves, onion powder and ground cumin.
- Bring to a boil and then reduce to a simmer for 30-40 minutes (or until lentils are tender).
- Add couscous, chopped fresh spinach leaves and lemon juice. Cover and simmer for an additional 5 minutes and then serve.
Note:
Garnished with halved cherry tomatoes in recipe photo.
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