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    You are in: Home / Recipes / Red Lentil, Zucchini & Couscous Soup Recipe
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    Red Lentil, Zucchini & Couscous Soup

    Red Lentil, Zucchini & Couscous Soup. Photo by danakscully64

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

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    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!"

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    Units: US | Metric


    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


      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!

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    • on September 06, 2008


      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!

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    • on July 01, 2008


      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.

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    Read All Reviews (20)


    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
    Total Fat 1.3 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 32.1 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 4.7 g
    Sugars 3.5 g
    Protein 8.0 g

    The following items or measurements are not included:

    vegetable broth

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