Curried Lentils And Carrots On Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (14.5-ounce) can vegetable broth |
1/2 cup dried lentils |
1/3 cup chopped pecans |
3/4 cup water |
1/2 cup uncooked couscous |
1 1/2 teaspoons vegetable oil |
1 3/4 cups chopped carrot |
1 cup chopped onion |
1 garlic clove, minced |
2 teaspoons sugar |
3/4 teaspoon curry powder |
1/8 teaspoon salt |
Directions:
1. Bring vegetable broth to a boil in a saucepan. Stir in lentils; cover, reduce heat, and simmer 30 minutes or until tender. Drain lentils, reserving liquid. Set aside.
2. Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted. Remove pecans from pan.
3. Bring 3/4 cup water to a boil in a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
4. Heat a large nonstick skillet over mediumhigh heat; add oil. Add carrot and onion; sauté 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in sugar, curry powder, salt, and lentil liquid; cook 1 minute.
5. Spoon lentils over couscous, and top with carrot mixture. Sprinkle with pecans; serve immediately.
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