Ingredients
Lentil/Vegetable Mixture Ingredients
| Oil, vegetable(optional) | ½ cup |
| Onions, chopped | 12 cups |
| Red pepper flakes(optional) | 1-2 teaspoons |
| Garlic, minced | 1 cup |
| Ginger, fresh, peeled and grated | 1 cup |
| Carrots, diced | 12 cups |
| Cumin, ground | ⅓ cup |
| Coriander, ground | ⅓ cup |
| Turmeric | 1 tablespoon |
| Black pepper, ground | 2 teaspoons |
| Salt, kosher | 2 teaspoons |
| Water | 2 quarts |
| Potatoes, diced | 8 cups |
| Tomatoes, diced or crushed(2-#3 can, 66 ounces) | 8 cups |
| Red lentils, dry, rinsed | 8½ cups |
| Water(more if needed) | 4 quarts |
| Lemon juice, fresh | 1 cup |
| Cilantro, fresh, chopped | 3 cups |
Couscous Ingredients
| Water | 3 quarts |
| Couscous, dry, whole wheat | 8 cups |
| Salt, kosher | 2 teaspoons |
Instructions
- Sauté the onions with the red pepper flakes until the onions are soft, but not browned. To eliminate oil, cook the onions in a small amount of water on medium-high heat.
- Add the garlic, ginger, carrots, spices, and salt if using. Stir to coat the vegetables with the spices. Cook for about 5 minutes, until carrots have softened.
- Stir in the water, potatoes, and tomatoes. Bring to a boil, lower heat and simmer for 15minutes.
- Add the lentils and additional water. Return to a boil, then reduce the heat and simmer for15-20 minutes, stirring occasionally and adding more water if necessary, until the lentils are soft.
- Stir in the lemon juice and cilantro.
- To make the couscous: Bring the water to a boil. Add the couscous and salt if using, remove from the heat, and cover. Let stand for 5 minutes, then toss and stir to fluff.
- Serve about 1 ¼ cup of the lentils on a ½ cup bed of couscous.
Recipe Notes
Serving size: 1/2 cup couscous, 1 1/4 cup lentils
Yield: 8 gallonsOptional: for a gluten-free version, use millet or quinoa. You will need to look up measurements and cooking instructions as they are not the same as for couscous.