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.
- 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
- In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
- Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
- 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.
- Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
- Take soup off the heat and add couscous. Let sit 5-10 mins then serve.
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!