Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Lentil, Zucchini & Couscous Soup Recipe
    Lost? Site Map

    Red Lentil, Zucchini & Couscous Soup

    Red Lentil, Zucchini & Couscous Soup. Photo by danakscully64

    1/5 Photos of Red Lentil, Zucchini & Couscous Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    LUv 2 BaKE's Note:

    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!"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grate carrots and zucchini, set aside.
    2. 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. 3
      If vegetables begin to stick, add a tbsp or two of water.
    4. 4
      Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
    5. 5
      Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
    6. 6
      Add couscous and simmer an additional 10 minutes.
    7. 7
      If soup is too thick, thin it with a little bit of water.
    8. 8
      Adjust seasonings to taste.
    9. 9
      Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

    Ratings & Reviews:

    • on December 14, 2008

      45

      This recipe was very good! I didn't find it to be bland, but I made very tiny modifications. I used extra celery in place of some of the carrots (grating baby carrots takes too much patience), instead of regular vegetable broth, I used beef-style veg broth, and as suggested by LuckyDog, added a tiny bit of garlic powder. I only had whole wheat cous cous, so I used that as well. I will be making this again. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2008

      45

      As some other reviewers said, I found this soup to be a bit bland, at first. I threw in some chopped fresh tomato, for color, and added the following to kick up the flavor a bit: garlic powder, onion powder, lemon juice & a bit of curry powder. I never even added the cous cous because I realized I didn't have any. But, once I added the other spices, the soup was really good. My 4 & 3 year olds loved it - with lots of fresh bread to soak up the broth!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2008

      55

      What a lovely soup! It was so tasty I actually said Wow! after I tried it. I did make a couple modifications. I didn't have zucchini, so I added extra celery. Also I was worried there wasn't going to be enough flavor so I added 2 garlic cloves (to the recipe halved). The garlic probably wasn't necessary, but was really good in this. I also used beef broth instead of vegetable. I, like Annisette don't usually like celery, but even with the extra, since I diced it all really small and cooked it down with the onions, it was just in the background and added to the flavor.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

    Advertisement

    Nutritional Facts for Red Lentil, Zucchini & Couscous Soup

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 144.4
     
    Calories from Fat 12
    66%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 32.1 mg
    1%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.5 g
    14%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes