Creamy Tomato Lentil Couscous

Name: Creamy Tomato Lentil Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 tablespoon olive oil; 1 cup red lentils, rinsed; 2 cups diced tomatoes (canned or fresh); 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; Salt and pepper to taste; 1/2 cup heavy cream; Fresh parsley for garnish

Highlighted under: Clean Healthy Meals Favorites

I absolutely love making Creamy Tomato Lentil Couscous because it brings together rich flavors and wholesome ingredients in a delightful way. This dish not only satisfies my craving for comfort food but also makes a healthy meal option packed with protein. Each bite is creamy, flavorful, and fulfilling, making it perfect for a cozy dinner or a quick lunch. The lentils add a great texture, while the tomatoes lend a lovely acidity that brightens the dish. I can't wait for you to try it!

Created by

Lucy Thompson

Last updated on 2026-01-21T17:54:37.046Z

When I first tried Creamy Tomato Lentil Couscous, I was amazed at how simple ingredients could create such a flavorful dish. The combination of cumin and garlic gives the lentils a fantastic base to build upon, and adding creaminess transforms it into pure comfort food. I remember the aroma filling my kitchen and sparking my appetite.

One tip I've learned is to cook the lentils just right—not too firm and not mushy. This ensures they hold their shape and add the right texture to the couscous. I also love using fresh herbs to finish the dish for an extra pop of flavor!

Why You'll Love This Recipe
Creamy texture that comforts the soul
Rich and savory flavors make it irresistible
Packed with protein and fiber for a healthy meal

The Role of Lentils

Red lentils are not only the star ingredient in this dish but also contribute to its creamy texture when cooked. As they simmer, they break down and thicken the dish, providing a satisfying mouthfeel. Make sure to rinse them well before cooking to remove any debris and to help them cook evenly. If you're looking for a heartier texture, green or brown lentils can be used; however, they will require a longer cooking time and will not blend as smoothly.

For the best flavor, use high-quality canned tomatoes if you opt for convenience. Look for those packed in juice rather than heavy syrup, as this enhances the natural acidity and sweetness of the dish. Fresh tomatoes can also be used, but be mindful to peel and seed them to prevent excess acidity and texture contrasts in your creamy mix.

Cooking Techniques

When cooking the lentils, keeping the pot covered helps maintain moisture and encourages even cooking. Monitor the heat and lower it to a gentle simmer after the initial boil; this will prevent the lentils from becoming mushy or sticking to the pot. Stir occasionally and feel free to add a splash more water if it gets too thick too quickly.

For the couscous, the key is the resting period after boiling. Allow it to sit covered for at least 5 minutes; this step hydrates the grains fully, ensuring a fluffy texture. If you find yourself without vegetable broth, water can serve as a substitute, although adding a splash of lemon juice can help mimic some of the broth's flavor profile.

Serving and Variations

This Creamy Tomato Lentil Couscous can be enjoyed as a standalone meal or as a base for grilled veggies or protein. For a more substantial dish, consider adding sautéed mushrooms or roasted bell peppers on top. A sprinkle of feta or nutritional yeast can also complement the creamy elements nicely, providing a salty contrast.

If you want to build more depth of flavor, consider adding spices such as smoked paprika or a dash of cayenne for heat. You can also explore adding a teaspoon of balsamic vinegar at the end for a touch of sweetness and acidity to brighten up the dish even further.

Ingredients

For the Couscous

1 cup couscous
2 cups vegetable broth
1 tablespoon olive oil

For the Creamy Tomato Lentil Mix

1 cup red lentils, rinsed
2 cups diced tomatoes (canned or fresh)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste
1/2 cup heavy cream
Fresh parsley for garnish

Steps

Prepare the Lentils

In a pot, combine the red lentils, diced tomatoes, chopped onion, garlic, cumin, salt, and pepper. Add 4 cups of water and bring to a boil. Reduce heat to simmer and cook for about 20 minutes or until lentils are tender.

Cook Couscous

In a separate saucepan, heat the vegetable broth and olive oil until it boils. Stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes.

Combine and Finish

Once the lentils are cooked, stir in the heavy cream. Fluff the couscous with a fork and serve topped with the creamy lentil mix. Garnish with fresh parsley.

Pro Tips

For added flavor, consider incorporating a splash of lemon juice before serving. It brightens the dish and enhances the overall taste!

Make-Ahead and Storage Tips

This dish is excellent for meal prep! You can prepare the lentil mixture in advance and store it in the refrigerator for up to five days. To maintain the creamy texture, I recommend adding the heavy cream just before serving, as it can separate when stored. If you prefer, freeze the lentil mix in airtight containers for up to three months, and defrost it in the refrigerator overnight before reheating.

When reheating, gently warm the lentil mixture in a pan over low heat, stirring frequently. If it seems too thick upon thawing, adding a splash of vegetable broth or water will help restore its creamy consistency. The couscous can also be made ahead and stored; just remember to loosen it with a fork before reheating.

Dietary Swaps

For a vegan version, you can substitute the heavy cream with coconut milk, which offers a unique flavor profile while maintaining creaminess. Alternatively, cashew cream is an excellent option; simply blend soaked cashews with water until smooth to create a rich and decadent substitute in your recipe.

If you need to avoid gluten, opt for gluten-free couscous or quinoa as a great alternative. Quinoa not only maintains the protein levels of this dish but also adds a lovely nutty flavor and distinct texture, enhancing the overall experience of the meal.

Questions About Recipes

→ Can I use other types of lentils?

Yes, you can use green or brown lentils, but cooking times may vary.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! Simply replace the heavy cream with coconut cream or a plant-based alternative.

→ What can I serve with this dish?

It's great on its own, but you can also pair it with a fresh salad or crusty bread.