This is my "i don't know what to make and don't have much time" recipe. I love it, which is a plus but it's sooooo easy and I always have these ingredients on-hand, which makes it my go-to for last minute dinners.
PHOTO COMING SOON
INGREDIENTS:
- 1 cup lentils, picked over and rinsed
- 2 3/4 cups low-sodium vegetable broth, divided
- 1 cup whole-wheat couscous OR brown rice
- 1 12-oz. jar chunky medium salsa
- 1 cup chopped cilantro
- 3 Tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 Tbsp olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1 large carrot, diced (about 1/2 cup)
- 1 15.5-oz can chickpeas, rinsed and drained
- 1/4 cup toasted pine nuts (OPTIONAL)
DIRECTIONS:
1 - Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
2 - Bring 1 1/4 cups broth and raisins to a boil. Stir in couscous, cover, and remove from heat.
3 - Place salsa, cilantro, tomato paste and cumin in food processor, and purée until smooth.
4 - Heat oil in large skillet over medium-high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly browned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
5 - Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
6 - Place couscous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.
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