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Couscous and Lentil Porridge

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Couscous and Lentil Porridge

The perfect couscous and lentil porridge recipe with a picture and simple step-by-step instructions.

  • 1 Cup Lentils red
  • 0,5 l Tomato vegetable juice
  • 0,75 l Vegetable broth
  • 1 tbsp Tomato paste
  • 1 Chopped onion
  • 2 tbsp Olive oil
  • 1 cups Couscous
  • Chilli flakes
  • Sweet paprika
  1. Sauté the onion in the oil, add the lentils and fill up with the broth. Let the lentils simmer until they become “soggy”. Then fill up with vegetable juice and puree. Stir in tomato paste. Stir in the instant couscous. Season to taste with the spices. Let the couscous soak on the switched off hotplate until the whole thing has thickened enough.
Dinner
European
couscous and lentil porridge

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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