- 1 can lentil rinsed and drained
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 bell peppers seeded and chopped
- 1 clove garlic finely chopped
- 1 ½ cup vegetable broth
- 1 ½ cup water
- 1 cup couscous
- 1 tsp dried basil
- 1 tomato chopped
- ¼ cup fresh basil
In a saucepan heated the oil over medium high heat. Add the onion, celery and bell pepper and cook for 5 minutes.
Add the garlic, lentils and broth. Mix and bring to a boil. Reduce heat and simmer, stirring occasionally for 12 minutes.
Meanwhile in a saucepan, bring water to a boil. Add couscous and basil and mix well. Remove from heat, cover and let stand for 5 minutes. With a fork separate the grains from the couscous.
When serving, put the couscous in a 4 bowls, garnish the couscous with the lentil stew, the tomato and the fresh basil.
Calories: 226kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Fiber: 4g | Sugar: 4g | Calcium: 35mg | Iron: 1mg