BONUS VIDEO! I had some cooking videos from last year ‘in the vault’, so you get these in addition to weekly Wednesday morning Real World Plant Based Diet videos.
In this video, I create a super fast healthy vegan weeknight dinner, all in one pan. This couscous, lentil & veggie meal is healthy and can be thrown together in about 10 minutes. I include a MCDOUGALL FRIENDLY no oil option for those on a whole foods plant based NO OIL diet.
Let me know in the comments if you give this a try for lunch or dinner.
COUSCOUS LENTIL SKILLET
Makes 4 servings
Ingredients:
1/2 cup lentils
1 cup water
1 tablespoon olive oil
1 onion, thinly sliced
1 cup shredded carrots
1 cup diced tomatoes
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 green onions, sliced
1 jalapeno pepper, finely diced
2 cups uncooked couscous
3 cups vegetable broth
1/4 cup chopped fresh parsley
Salt & Freshly ground black pepper
Directions:
1. Cook lentils. Depending on the type of lentil you use, most lentils cook with 1/2 cup dry lentils to 1 cup water, simmer for about 20 minutes. Check for tenderness and add more water and cook longer as needed until all lentils are tender.
2. Heat oil in a large skillet over medium heat and add onion, carrots, and tomatoes.
3. Cook and stir for 5 minutes until vegetables soften, adding water as needed to prevent sticking.
4. Add turmeric, cumin, cinnamon, and cooked lentils. Cook and stir for 1 minute to incorporate.
5. Add green onions, jalapeño, couscous, and veggie broth. Bring to a boil.
6. Cover skillet and turn off heat. Let sit for 5 minutes.
7. Add parsley and salt & pepper to taste. Stir to fluff the couscous and serve.
Notes:
MCDOUGALL FRIENDLY option: Leave out the tablespoon of olive oil and add onion, carrot & tomato to a dry pan and sauté until you have some browning. Then add water as needed to keep from sticking.
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Yogurt Mint Side Salad Recipe & Video: CLICK HERE
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