Mediterranean Lentils - 2 Guiding Stars
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Enjoyable both visually and more importantly, taste-wise. Complete your meal with this veggie and legume recipe.


  • 1/2 cup cooked lentils
  • 1/2 cup cooked whole-wheat couscous
  • 1 cup spinach
  • 1/2 cup tomato
  • 1/2 cup onion
  • 1/4 cup low sodium vegetable broth
  • 10 pitted kalamata olives
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon minced garlic
  • Lemon juice to taste


1. Cook the lentils and couscous according to package instructions. Chop the onion and tomato.

2. Mix the vegetable broth and garlic and pour into a pan over medium high heat. Cook the onion and spinach in the vegetable broth.

3. Once the spinach has wilted, add the tomatoes to the pan. Rinse the lentils once they have finished cooking, and combine one half cup lentils with the cooked vegetables.

4. Add balsamic vinegar and chopped pitted olives to the lentil mixture and finish with a squeeze of fresh lemon juice to taste. Place the couscous on a plate and top with the lentil mixture.

Nutritional analysis per serving: Calories 370; Total Fat 11g (14% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 670mg (29% DV); Total Carbohydrate 55g (20% DV); Dietary Fiber 12.5g (43% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 20% DV; Molybdenum 190% DV; Vitamin K 130% DV; Manganese 50% DV.
Recipe by Guiding Stars at
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