32 oz Chicken broth low sodium canned
1 3/4 tsp Cumin seed ground or whole
1/4 cup Couscous or cous cous dry uncooked
3 cup Spinach all varieties raw
1 tablespoon Lemon juice raw
- Rinse and sort dry lentils, removing any stones.
- Mince 3 garlic cloves and add to a large saucepan along with chicken broth, rinsed lentils, 2 bay leaves, onion powder and cumin powder.
- Bring to a boil and then reduce to a simmer for about 1 hour (or until lentils are tender).
- Add couscous, chopped fresh spinach leaves and lemon juice. Cover and simmer for an additional 5 minutes, then serve.
Garnished with halved cherry tomatoes in recipe photo.