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!"
Ingredients
8 serv.Step-by-step instructions
- 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.
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