Lentils with couscous

• ½ cup of olive oil
• 2 medium size onions, chopped
• 1 cup of lentils
• 1 cube of vegetable broth
• 1 leaf of bayberry
• 1/3 cup of couscous
• salt and pepper
• 1 small bunch of spearmint
• 2-3 tablespoons of vinegar

Ηeat half the quantity of the oil in a large pot and add the onions. Stir over low heat until the onions turn brown. Next, add the lentils, the vegetable broth and the bayberry leaf. Let the ingredients cook over medium heat. When the lentils are almost cooked, add the couscous. Let it boil without a lid for about 10-12 minutes until the mixture is thick enough. Add salt and pepper, chopped spearmint, vinegar and the rest of the olive oil.

Serve.