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Egyptian lentils and couscous

Egyptian lentils and couscous

100g dried lentils, rinsed well
2 tbsp sunflower oil
Half an onion, chopped
Clove or two of garlic, chopped
Quarter tsp of turmeric
400g tinned tomatoes
1 tsp ground cumin
Pinch of cayenne pepper
Salt & pepper to taste
40g couscous prepared as per the packet’s instructions.

What to do:
Cover the lentils in a heavy-based pan with water and boil for about 10 minutes. You will need to skim the surface with a spoon now and again, and may need to add water.
Reduce the heat and simmer for 30-40 minutes. Drain and set aside.
Heat 1 tbsp sunflower oil in a large pan and fry the onion and garlic over a medium heat for couple of minutes, then stir in the turmeric.
Next pour in the tomatoes. Bring to the boil whilst stirring. Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens a bit.
Heat 1 tbsp sunflower oil in a frying pan. Stir in the cumin and cayenne pepper and fry for about 30 seconds, stirring all the while. Now tip in the lentils, stir and season with salt & pepper to taste.
Spoon the couscous onto a plate, pile the spiced lentils on top of that, and top it all off with the tomato sauce.