Wholesome and hearty vegetarian dish for the cool winter dinner nights.
14 oz. dry green lentils; rinsed and drained
28 oz. crushed tomatoes
4 cups water
1 tsp each of oregano, basil, thyme, parsley, salt, crushed red pepper, rosemary, ground black pepper
1/4-1/2 tsp cayenne pepper
2 cloves garlic; minced
1 Tbsp. olive oil
2 medium sized Zucchini squash; cubed
2 whole bunches of kale; chopped
Salt and pepper to taste
6 servings whole wheat couscous, prepared per package
1 lemon, sliced into 6 wedges
Add all ingredients for the lentils portion into a large pot or Dutch oven. Bring to a boil and then let simmer for 15-20 minutes until lentils are tender.
Meanwhile, begin to sauté vegetables in olive oil on medium heat. Season with salt and pepper to taste, cooking for about 10-12 minutes.
Prepare couscous as instructed on package.
Once all portions are prepared, combine into a bowl and drizzle with lemon juice. Serve immediately. If storing leftovers keep lentils separate from couscous to avoid the couscous from absorbing the lentil sauce liquid.
Soured By: @shelbyhamilton