Sunday night we drove home from a weekend in MI (more to come on this tomorrow). Our condo was a little chilly, both of us were sad for a fun weekend to come to an end, and we were craving a warm, nutritious dinner.
After looking through our pantry, I came up with a plan: red lentils + whole wheat couscous as the staples, and red onion + spinach + curry for extra flavor and nutrients.
First, I sauteed red onion and spinach in olive oil. After the onion had caramelized, I added about 2t of curry powder. At that point I added about 1/2 C of red lentils.
Then I added vegetable broth, brought it to a boil, and let it simmer for 15-20 minutes, until most of the moisture was absorbed. In the meantime, I cooked 2 servings of whole wheat couscous in the microwave (this took about 3 minutes).
As soon as the lentil mixture was finished, our dinner was ready to serve.
I simply divided up the couscous in each bowl and topped each with the lentil/veggie mixture.
The curry, caramelized onion, and vegetable broth combined to make this meal really flavorful! It was a perfect Sunday supper and we even had some leftovers for Craig’s lunch today.
Cheers to a wonderful week ahead!