Red lentil, zucchini and couscous soup
Elizabeth Hegeman
ingredients
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon olive oil
- 4 medium carrots, grated
- 2 medium zucchini, grated
- 1 cup red lentil, rinsed and drained
- 6 cups vegetable broth or water
- 1 teaspoon salt, to taste (optional)
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried basil
- 1/3 cup couscous
directions
- 1
1. Grate carrots and zucchini, set aside.
- 2
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
3. If vegetables begin to stick, add a tbsp or two of water.
- 4
4. Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
- 5
5. Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
- 6
6. Add couscous and simmer an additional 10 minutes.
- 7
7. If soup is too thick, thin it with a little bit of water.
- 8
8. Adjust seasonings to taste.
notes
Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.
Source: Elizabeth
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