In August of 2010 Teresa and I took an end of summer weekend trip to Montauk, Long Island with all of our girls. My youngest niece Lauren was also passing on the ‘clean-up’ torch to my granddaughter which she adamantly refused to accept! Our group of seven included me, my daughter Jennifer, granddaughter Stefani, Teresa, her daughters Tracy, Susan, Lauren and Kerri, her daughter-in-law. We were all crammed into a 2 bedroom rental for an end of summer weekend getaway with just us girls to relax & enjoy the sun and beach. Teresa bought matching whimsical nightgowns from Kohl's to commemorate the trip (as was her custom). Needless to say, it rained the whole time we were there! No sun, no beach, but plenty of food and laughs. We brought an abundance of groceries with us but forgot the couscous. When lunchtime came around we went to the only store close to our rental and purchased some. I originally came up with this dish for my son Jason's vegetarian friend when he was in college. It quickly became a favorite of mine as it was so quick and easy to prepare. The girls loved it and couldn't get enough of it so the recipe became known as Montauk Lentils & Couscous. When the rain finally stopped it was time to head back home. Although we were rained out for the entire weekend, we made our own sunshine & have the best memories of our girls trip.🌞🌞 The Rhode Island girls trip is another story...has anyone seen the Naval War College? Where's the token for the bridge, again? 😂 😂
- 2 cans lentils, do not drain (or 2 cups cooked brown lentils)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 handful fresh spinach, torn into small pieces
- 1/2 tsp dried thyme
- salt & pepper to taste
- 2-3 Tablespoons EVOO
- 1 Tablespoon butter
- 1 ½ cups cooked Israeli couscous (aka Pearl couscous)
- Pecorino Romano cheese, grated
- 1/2 cup chicken broth if needed
- In a large skillet heat EVOO & butter.
- On medium-low heat, saute onion & garlic until they are translucent and start to carmelize.
- Add salt & pepper along with the dried thyme & stir.
- Add the torn spinach and continue to saute until spinach is wilted.
- Add the lentils and stir well. Taste and add additional salt, pepper, garlic powder or thyme if needed.
- Add the cooked couscous to the lentils and heat for a few minutes until hot.
- Place in a bowl, sprinkle with grated Pecorino Romano cheese and enjoy!
Notes: If too thick, add 1/2 cup chicken broth. To make this dish gluten-free use GF Couscous or GF Orzo pasta.
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