Thursday, August 26, 2010

French green lentil salad (or soup)

8 c water
1 or 2 cubes not-chicken bouillon
1 T oil
2 c French green lentils
2 large spring onion bulbs, minced
4 cloves garlic, minced
8 crimini mushrooms, chopped
3 oz spinach, chopped
2 c Israeli couscous
>2 T lemon juice
salt and pepper to taste

Bring water, bouillon, and oil to boil. Add lentils, onion, and garlic, and simmer for a bit. Add mushrooms and simmer until the lentils are pretty much done. Add spinach and Israeli couscous, and simmer until the Israeli couscous is done. Add salt, pepper, and lemon juice. I usually make this as a soup--just add more water. Add some feta to make it richer and less vegan.

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