Moroccan Lentils, Veggies, & Couscous

Serves 4-6
Vegan

When you want comfort food, you might not think “mmmmm lentils will make me feel warm and squishy inside!” But let me tell you, nothing beats a bowl full of soothing, creamy, flavorful lentils served with fluffy, buttery couscous to wash away your tough day. Plus, unlike other traditional “comfort” foods, this dish is healthful and beautiful too.

1 box of whole wheat couscous
oil
1 onion, chopped
1 head of garlic, cleaned and chopped
1 stalk of celery, chopped
2 carrots, chopped
1 small eggplant, chopped
1 zucchini, chopped
mushrooms (I love to use big slices of Portobello mushrooms, but use slices of what you like)
salt & pepper
dried or fresh herbs (I like sage and rosemary, but use what you like/have on hand)
2 cups of lentils (I like green lentils because they seem to cook quickly)
1 box of veggie stock
1 bunch of fresh parsley, chopped
Lemons
cumin
a handful or two of raisins

Prepare the couscous according to the package. Set aside.

In a large pot, sauté the onion and garlic until they are translucent.

Add the celery, carrots, eggplant, zucchini, and mushrooms. Season the veggies with lots of salt, pepper, and dried herbs. Sauté until everything begins to caramelize.

Pour your lentils into the pot and sauté them for a minute or two.

Add enough veggie stock to cover everything. Put a lid on the pot and allow the lentils to cook. This usually takes about 15 minutes, but taste them frequently to test their doneness. Also, continue to add more stock until they are done. Ultimately, there shouldn’t be very much stock left in the pot because most of it will either be absorbed into the lentils or evaporated.

Once the lentils are cooked, add some chopped parley, lemon juice, lemon zest, a few pinches of cumin, and the raisins.

Serve with the couscous, and enjoy.

You can add (or omit) literally ANY vegetable to this dish. Try asparagus, green peas, fresh spinach, potatoes, bell pepper, tomatoes, your kid sister. More protein you say? How about some tofu? In the mood for lentil soup? Add more veggie stock to the lentils, re-season, and enjoy! Try this with the Cool Cucumber Avocado Dip drizzled on top.