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Curried Lentils And Carrots On Couscous

Curried Lentils And Carrots On Couscous
Curried Lentils And Carrots On Couscous is a vegan recipe with 4 servings. One serving contains 290 calories, 11g of protein, and 8g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sugar, couscous, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

1
Bring vegetable broth to a boil in a saucepan. Stir in lentils; cover, reduce heat, and simmer 30 minutes or until tender.
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Vegetable BrothVegetable Broth
LentilsLentils
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Sauce PanSauce Pan
2
Drain lentils, reserving liquid. Set aside.
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LentilsLentils
3
Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted.
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PecansPecans
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Frying PanFrying Pan
4
Remove pecans from pan.
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PecansPecans
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Frying PanFrying Pan
5
Bring 3/4 cup water to a boil in a saucepan; gradually stir in couscous.
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CouscousCouscous
WaterWater
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Sauce PanSauce Pan
6
Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
7
Heat a large nonstick skillet over mediumhigh heat; add oil.
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Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add carrot and onion; saut 8 minutes or until tender.
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CarrotCarrot
OnionOnion
9
Add garlic, and saut 1 minute. Stir in sugar, curry powder, salt, and lentil liquid; cook 1 minute.
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Curry PowderCurry Powder
GarlicGarlic
LentilsLentils
SugarSugar
SaltSalt
10
Spoon lentils over couscous, and top with carrot mixture.
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CouscousCouscous
LentilsLentils
CarrotCarrot
11
Sprinkle with pecans; serve immediately.
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PecansPecans
DifficultyHard
Ready In45 m.
Servings4
Health Score44
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
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