Curried Lentil and Couscous Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A spicy soup that's high in fiber, and packs a lot of flavor. I came up with the recipe after eating a Safeway Enlighten Lentil Couscous soup cup. Ingredients:
2 tablespoons canola oil |
1 cup onion, finely chopped |
3 garlic cloves, minced |
1 cup mushroom, finely chopped |
2 cups carrots, diced |
1 1/2 cups celery, diced |
1 (15 ounce) can diced tomatoes (petite diced is better) |
1 lb lentils, cleaned and rinsed |
4 cups chicken broth |
3 -4 cups water |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 dash cayenne pepper |
2 tablespoons pineapple juice |
1 teaspoon paprika |
1 tablespoon curry powder (i used red curry) |
1/4 teaspoon turmeric powder |
1/2 cup couscous |
1/4 cup frozen chopped spinach |
Directions:
1. In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
2. Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
3. Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
4. Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
5. Take soup off the heat and add couscous. Let sit 5-10 mins then serve.
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