Herb Spiced Lentils with Couscous

The 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


  1. 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.

  2. Meanwhile, begin to sauté vegetables in olive oil on medium heat. Season with salt and pepper to taste, cooking for about 10-12 minutes.

  3. Prepare couscous as instructed on package.

  4. 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.

  5. Enjoy!

Soured By: @shelbyhamilton