Curried Lentil and Couscous Soup

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.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 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

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.