Red Lentil, Zucchini & Couscous Soup

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!"

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  large onion, chopped
• 1  stalk celery, chopped
• 1  teaspoon olive oil
• 4  medium carrots, grated
• 2  medium zucchini, grated
• 1  cup red lentil, rinsed and drained
• 6  cups vegetable broth or 6  cups water
• 1  teaspoon salt, to taste (optional)
• 1⁄2 teaspoon ground pepper
• 1⁄2 teaspoon dried basil
• 1⁄3 cup couscous

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.