Red lentils with couscous

Ingredients for 1 servings:

• some oil (e.g. olive oil)
• ½ onion(s), chopped
• 70 g lentils, red
• 1 cup(s) water, boiling
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp chili powder or fresh chili
• 1 tsp cumin
• 1 tsp vegetable broth
• ½ can tomatoes, chopped or fresh
• 70 g couscous, instant
• possibly salt and pepper
• 100 g natural yogurt
• ½ clove(s) garlic
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick homemade dish, prepared in one pot

Heat a little oil in a pan and sauté the finely chopped onion. Add the red lentils and fry briefly. Add hot water. Add the spices according to your taste and simmer. Stir frequently and add a little more water if necessary. After about 10 minutes (the lentils will still have a bit of bite at this point), add the couscous and chopped tomatoes, stir vigorously, and let it swell at low heat. After about 10 minutes, the lentils and couscous will be cooked through; season to taste if desired. For the sauce, finely chop the garlic and crush it with salt. Then stir into the yogurt. Serve the yogurt sauce next to the lentil couscous on a plate and garnish with herbs. The garam masala gives the dish a wonderfully exotic taste, is quick to prepare, and is a great one-pot meal for just one person. You can also cook the lentil couscous in larger quantities and store it in the refrigerator for several days. You can also form balls from the mixture, which you can serve the next day as a side dish with meat or salad. Without the yogurt sauce, the dish is vegan.