Curried Lentil And Couscous Soup Recipes

CURRIED LENTIL SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

CURRIED LENTIL AND COUSCOUS SOUP

Steps:

• In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
• Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
• 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.
• Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
• Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD

Steps:

• Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
• Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
• Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
• Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
• Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.