Red Lentil, Zucchini & Couscous Soup

Recipe by LUv 2 BaKE
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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

@LUv 2 BaKE
Contributor
“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!"”