Curried Lentil and Couscous Soup

Total Time
50mins
Prep 15 mins
Cook 35 mins

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 Nutrition

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.
Most Helpful

As a vegetarian, I left out the Worcestershire so the flavor was probably lacking because of that but all in all this soup is great! I substituted the Worcestershire with 1/2 tbsp balsamic vinegar and 1 T. Bragg's liquid aminos. My grandmother said it wasn't salty enough so I might add more salt or Braggs next time, and more couscous. But this is a great basic recipe and makes ALOT of soup!

avigon April 27, 2009