Red Lentil, Zucchini & Couscous Soup

READY IN: 1hr 20mins
Recipe by LUv 2 BaKE

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!"

Top Review by HEATHER H.

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!

Ingredients Nutrition

Directions

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

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