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Red Lentil, Zucchini & Couscous Soup

Red Lentil, Zucchini & Couscous Soup Recipe

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!"
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Prep Time 20 mins
Cook Time 1 hr
Course Soup
Cuisine Fusion
Calories 144.4 kcal

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

Instructions
 

  • Grate carrots and zucchini, set aside.
  • 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.
  • If vegetables begin to stick, add a tbsp or two of water.
  • Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
  • Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
  • Add couscous and simmer an additional 10 minutes.
  • If soup is too thick, thin it with a little bit of water.
  • Adjust seasonings to taste.
  • Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

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Nutrition

Serving: 135gCalories: 144.4kcalCarbohydrates: 26.2gProtein: 8.1gFat: 1.4gSaturated Fat: 0.2gSodium: 32.2mgFiber: 4.8gSugar: 3.6g
Keyword < 4 Hours, Beans, Inexpensive, Lentils, Potluck, Savory, Stove Top, Vegan, Vegetable, Winter
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