Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 50 minutes
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Ingredients
- 200g red lentils
- 1 red peppers, halved and seeded
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1L vegetable broth
- 1 yellow onions, finely chopped
- 2 cloves fresh garlic, minced
- 200g couscous
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp ground black pepper
Directions
Preheat your oven to 200°C. Place the red peppers on a baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 20 minutes, or until the skin is blistered and charred. Remove from the oven and let cool.
While the peppers are roasting, place a large pot on the stove over medium heat. Add the olive oil, chopped onions, and minced garlic. Saute until the onions are translucent and the garlic is fragrant.
Add the red lentils to the pot along with the ground cumin, ground turmeric, paprika, and cayenne pepper. Stir well to coat the lentils in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the lentils are tender.
While the lentils are cooking, prepare the couscous according to the package instructions. Usually, this involves boiling some water in a separate pot, adding the couscous, and letting it sit covered off the heat for about 5 minutes. Once the couscous is cooked, fluff it with a fork and stir in the butter, salt, and black pepper.
When the red peppers are cool enough to handle, peel off the skin and slice the peppers into thin strips.
Serve the spiced red lentils over a bed of couscous and top with the roasted red pepper strips. Enjoy your Spiced Red Lentils with Couscous and Roasted Red Peppers!
Ingredients
- 200g red lentils
- 1 red peppers, halved and seeded
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1L vegetable broth
- 1 yellow onions, finely chopped
- 2 cloves fresh garlic, minced
- 200g couscous
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 50 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat your oven to 200°C. Place the red peppers on a baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 20 minutes, or until the skin is blistered and charred. Remove from the oven and let cool.
While the peppers are roasting, place a large pot on the stove over medium heat. Add the olive oil, chopped onions, and minced garlic. Saute until the onions are translucent and the garlic is fragrant.
Add the red lentils to the pot along with the ground cumin, ground turmeric, paprika, and cayenne pepper. Stir well to coat the lentils in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the lentils are tender.
While the lentils are cooking, prepare the couscous according to the package instructions. Usually, this involves boiling some water in a separate pot, adding the couscous, and letting it sit covered off the heat for about 5 minutes. Once the couscous is cooked, fluff it with a fork and stir in the butter, salt, and black pepper.
When the red peppers are cool enough to handle, peel off the skin and slice the peppers into thin strips.
Serve the spiced red lentils over a bed of couscous and top with the roasted red pepper strips. Enjoy your Spiced Red Lentils with Couscous and Roasted Red Peppers!
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