Sipcy Chutney Lentils With Couscous

Tonight was supposed to be a rice and beans night where we wrote to Anthony our sponsor child, but ::ghasp:: when I went to the cupboard there was no rice!!! So it became lentils and couscous night which still worked well and tasted great.

Spicy Chutney Lentils with Couscous
serves 4

1/2 medium onion diced
2 celery stalks diced
1/2 zucchini diced
4 plumb tomatoes diced
salt and pepper
1 cup brown lentils
2 cups water
10 oz. Spicy chutney (I used eggplant and apple chutney, but mango or another flavor would also work)
4 servings of cooked couscous

1. Heat 1 tbsp veggie oil over medium high heat in a large skillet that has a lid. Add onion, celery, and zucchini and saute until the veggies are tender. Season with salt and pepper. Add tomatoes, lentils, water and chutney. Stir, cover and cook for 40-45 minutes until water is absorbed and lentils are split. Serve over couscous.