Betsys Lentil and Couscous Curry
1 1/2 cup dried red lentils
1 cup uncooked couscous
1/2 onion, chopped
1 clove garlic, finely chopped or crushed
chopped fresh vegetables (peppers, zucchini, carrots, broccoli, etc.)
1 tablespoon olive oil
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
1 1/2 to 2 cups vegetable broth
salt and pepper to taste
Soak lentils for several hours prior to cooking (or follow instructions on bag).
Heat olive oil on medium heat. Add onion, garlic, turmeric, cumin, and coriander. Cook for 3 minutes.
Add chopped vegetables. Cook for about 6-8 minutes or until vegetables are somewhat tender but not completely cooked.
Add lentils and 1 cup of vegetable broth. Bring to a boil. Bring down heat and let simmer for about 20 minutes or until curry thickens and lentils are tender, stirring occasionally.
Add more broth as needed. Add extra spices as desired.
Cook couscous according to instructions on package. Add to curry and mix well. Add salt and pepper to taste.