p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Pesto Lentil Couscous

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I went to the market and bought some nice green beans and basil and delicious small organic tomatoes (Tate thinks they’re strawberry tomatoes, and I think he’s likely right– they weren’t quite the size of either cherry or grape tomatoes, and were shaped a bit like strawberries). So here, I cooked some toasted Israeli couscous in some veggie broth, combined it with cooked French lentils (all these nationalistic food descriptors!) and sauteed up the tomatoes and beans. For the pesto I used toasted blanched almonds and pepitas, plus garlic, lemon juice, salt, pepper, basil, and olive oil. I used my blender, because my tired old food processor is in semi-retirement and I like to let him sleep as much as possible. He’s kinda had PTSD ever since he worked so hard over at Robbie and Laurie’s grinding prunes for vinarterta…

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Written by phdelicious

April 12, 2009 at 6:43 pm

Posted in Meals

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