Couscous “Kitchidi”

In a sauce pan, sautee in oil:
1/3 large red onion diced
¼ large red pepper, diced

When softened add:
½ cup red lentils (masoor dal)

When lentil begin to glisten, added
2 cups stock

When lentils are soft, add:
1/3 cup whole wheat couscous
Seeds from 3 dill flowers
2 tsp sumac

Kale Chips:
Toss kale with rice vinegar and olive oil. Roast at 500 degrees F for 5-8 minutes.

Serve with raw red onion, cherry tomatoes (diced), slivers of mint, feta, and kale chips