Lentil Stew Over Couscous
Warm, nourishing, and packed with plant-based goodness, this Lentil Stew Over Couscous is a hearty meal that comes together in just under an hour. Rich with aromatic spices like cumin, paprika, and thyme, the stew features tender green or brown lentils simmered with fresh vegetables, tomato paste, and diced tomatoes for a flavor-packed base. A final touch of wilted baby spinach adds vibrant color and nutrients, perfectly paired with fluffy, quick-cooking couscous for a wholesome and satisfying dinner. Ideal for busy weeknights, this one-pot vegetarian recipe is easy to prepare, full of protein, and perfect for meal prep. Serve it with a sprinkle of chopped parsley for a fresh finish, and enjoy a comforting dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 tablespoons Tomato paste
- 14 ounces Diced tomatoes, canned
- 1 cup Dry green or brown lentils
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach
- 1 cup Instant couscous
- 1 cup Water
- 0.25 teaspoon Salt (for couscous)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5-6 minutes until the vegetables are softened.
Add the tomato paste and stir well to coat the vegetables.
Pour in the canned diced tomatoes, dry lentils, and vegetable broth.
Stir in the cumin, paprika, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
Stir in the baby spinach and cook for another 2-3 minutes until wilted.
While the stew is simmering, prepare the couscous. Bring 1 cup of water to a boil in a small saucepan, add 0.25 teaspoon of salt, then remove from heat.
Stir in the couscous, cover the saucepan, and let sit for 5 minutes. Fluff the couscous with a fork before serving.
To serve, spoon the couscous onto plates or bowls and top with lentil stew.
Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 45.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4841 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
