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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10 thoughts on “Montauk Lentils & Couscous”
Awesome dish light and filling. Love this and I only eat couscous with this.
Thank you Lauren. So glad you like it.
Looks healthy and easy.
It is healthy and easy Judy. Let us know if you try it.
This is one of the best dishes!! I’m not usually a fan of lentils and couscous but really a fantastic dish with lots of flavor!! Thanks for the recipe ladies!!
Thank you Susan. So glad you like it. The couscous really does add texture and flavor.
I love lentils…your recipe was really easy to follow and delicious. I’m glad I tried it. Love your blog!
Thank you Cannoli Lover2. We’re glad you tried it and found it delicious.
Just made this and it is so yummy and easy to make!
Janis, thanks so much for trying our Montauk Lentils & Couscous. We are happy you found it easy to make and that it’s yummy. Thanks again for sharing your experience with our recipe.