Rustic Lentils on Couscous fulfills a vegetarian’s wishes

Looking for a new vegetarian recipe? Add this lentils dish to your recipe rotation.

Rustic Lentils on Couscous

2 tablespoons olive oil

1 yellow onion, chopped

½ red bell pepper, chopped

2 carrots, chopped

½ zucchini, not peeled, chopped

3 cloves garlic, minced

2/3 cup green lentils

2 (14.5 ounce) cans diced no-salt-added tomatoes, with

liquid

2 teaspoons Italian seasoning

¼ teaspoon red pepper flakes

Salt and pepper, to taste

Hot cooked couscous (prepared according to package

directions)

Shredded parmesan cheese

Heat oil in a Dutch oven over medium high heat. Add onion and cook, stirring frequently, until onion is tender. Add red bell pepper, carrots and zucchini and cook, stirring frequently, 5 minutes. Add garlic and cook 30 seconds.

Stir in lentils, tomatoes, 1 cup water, Italian seasonings, pepper flakes, salt and pepper. Cover, reduce heat to low and cook, stirring occasionally, 30 minutes or until lentils and vegetables are tender.

Ladle lentils and vegetables over hot couscous. Sprinkle with parmesan.

Makes 4 to 6 servings.

Nutrition information: Each (of 4) servings contains approximately 245 calories, 12 g protein, 8 g fat, 36 g carbohydrate, no cholesterol, 39 mg sodium and 14 g fiber.

Carbohydrate choices: 2.