Recipe by Rebecca Dienner for The FruitGuys
- 1 cup dried lentils
- 1½ cups dried couscous
- 1 cup broccoli florets
- 1 cup winter squash, peeled and diced
- 2 cups kale, de-stemmed and chopped
- 1–2 teaspoons lemon zest
- Juice of a ½ lemon
- ½ lemon, cut into thin slices
- ½–¾ cup red onion, diced
- 3 cloves garlic minced
- 1 tablespoon ginger, micro-grated
- 2 tablespoons olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¾ cup white wine
- ½ cup dates pitted and diced
- ½ cup slivered almonds
- 5 cups veggie broth and/or water
- Salt and pepper to taste
- Remove any debris from lentils, rinse well, and drain.
- Place in a pot with 2 cups fresh water, and bring to a simmer. Cover (leave lid cracked a tiny bit) and cook until lentils are tender around 30 minutes.
- Heat oil to medium-high in a soup pot, stir in onions, garlic, ginger, and vegetables, and sauté for 3 minutes.
- Add spices and stir thoroughly to evenly distribute, for about 1 minute. Add wine, lemon zest, and dates.
- Simmer until wine is reduced by half, about 4 minutes, then add 1½ cups vegetable broth (or water). Simmer until vegetables are tender, about 7 minutes. Add lemon juice and cooked lentils. Season with salt and pepper and toss well.
- Meanwhile, prepare couscous
- . In a small pot, bring 1½ cups water or broth to a boil. Add ½ teaspoon salt and a dash of olive oil if desired.
- Pour 1 cup couscous into boiling water, stir once, cover with the lid, and remove from heat.
- Let couscous steam for five minutes then fluff with a fork.
- Place couscous in a serving dish or individual bowls and spoon the vegetable stew over it. Add the almonds, lemon slices, and serve hot.
Serves 3–4 as an entrée. Prep time, 20 minutes; cook time, 45 minutes.