Ingredients
-
1
-
1
-
1
-
4
-
2
-
1
-
6
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
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!”, Excellent. I diced the carrots and zucchini and used chicken broth but otherwise stuck to the recipe. Made for my Nana’s recovery from surgery and she loved it. Thanks for the keeper!, Great healthy soup. Added lemon juice, cilantro, and curry. used chicken broth too.
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Steps
|
1
Done
|
Grate Carrots and Zucchini, Set Aside. |
|
2
Done
|
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
Done
|
If Vegetables Begin to Stick, Add a Tbsp or Two of Water. |
|
4
Done
|
Add All Ingredients Except Couscous to the Pot, Increase to High Heat to Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer Partially Covered For 45 Minutes, Stirring Occasionally. |
|
6
Done
|
Add Couscous and Simmer an Additional 10 Minutes. |
|
7
Done
|
If Soup Is Too Thick, Thin It With a Little Bit of Water. |
|
8
Done
|
Adjust Seasonings to Taste. |
|
9
Done
|
Yield 8 Servings - Per Serving: 134cal, 1g Fat, 8g Protein, 24g Carb, 3mg Iron, 8g Fibre. |
