Red Lentil, Zucchini & Couscous Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Don't let the name turn you off! This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains. I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Leftovers freeze well. Recipe from Meal Lean i Yum! Ingredients:
1 large onion, chopped |
1 stalk celery, chopped |
1 teaspoon olive oil |
4 medium carrots, grated |
2 medium zucchini, grated |
1 cup red lentil, rinsed and drained |
6 cups vegetable broth or 6 cups water |
1 teaspoon salt, to taste (optional) |
1/2 teaspoon ground pepper |
1/2 teaspoon dried basil |
1/3 cup couscous |
Directions:
1. Grate carrots and zucchini, set aside.
2. Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
3. If vegetables begin to stick, add a tbsp or two of water.
4. Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
5. Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
6. Add couscous and simmer an additional 10 minutes.
7. If soup is too thick, thin it with a little bit of water.
8. Adjust seasonings to taste.
9. Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.
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