Place the rinsed lentils, water, garlic powder, and onion salt in a large soup pot. Bring to a boil over medium-high heat.

Once boiling, turn the heat down to low, cover the pot, leaving the lid slightly ajar, and bring the lentils to a simmer. Simmer for about 35-40 minutes, until the lentils are cooked through but still have a bite to them.

Drain any excess water and stir in the salt. Lentils are done.

While the lentils cook, prepare the other recipe components.

Add the olive oil, tomatoes, salt, and garlic to a skillet. Turn the heat to medium, and cook for seven minutes. The tomatoes will begin to soften and release their juices.

Now turn the heat down to low, add 1 Tbsp basil, and cook the tomatoes for an additional seven minutes.

Add the dry Israeli couscous to the skillet with the tomatoes, and mix it in. Toast the couscous over medium heat for 3-5 minutes, until the couscous is slightly browned. Be sure to toss the couscous with your spatula occasionally so it doesn’t stick to the bottom of the pan.

Now pour the water over the couscous and tomatoes, add the salt, and stir to combine.

Turn the heat down to medium-low, and cook the couscous until all the water is absorbed, and the couscous is al dente (cooked through, but with a slight bite), about 10 minutes. Stir the couscous and tomatoes with your spatula occasionally during cooking. Couscous and tomatoes are done.

Add the tomatoes and Israeli couscous to the pot with the lentils. Now add the remaining basil to the pot. Stir everything together, taste, and add more salt, if necessary.

Serve with freshly grated Parmesan and toasted cashews sprinkled on top of each individual serving. Enjoy!