Lentil Couscous Soup Recipes

RED LENTIL, ZUCCHINI & COUSCOUS SOUP

Steps:

• 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.

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.

MOROCCAN LENTILS AND COUSCOUS

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.