Red Lentil, Zucchini & Couscous Soup
photo by HEATHER H.
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
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 6 cups water
- 1 teaspoon salt, to taste (optional)
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon dried basil
- 1⁄3 cup couscous
directions
- 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.
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Reviews
-
This recipe was very good! I didn't find it to be bland, but I made very tiny modifications. I used extra celery in place of some of the carrots (grating baby carrots takes too much patience), instead of regular vegetable broth, I used beef-style veg broth, and as suggested by LuckyDog, added a tiny bit of garlic powder. I only had whole wheat cous cous, so I used that as well. I will be making this again. Thanks for sharing the recipe!
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As some other reviewers said, I found this soup to be a bit bland, at first. I threw in some chopped fresh tomato, for color, and added the following to kick up the flavor a bit: garlic powder, onion powder, lemon juice & a bit of curry powder. I never even added the cous cous because I realized I didn't have any. But, once I added the other spices, the soup was really good. My 4 & 3 year olds loved it - with lots of fresh bread to soak up the broth!
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What a lovely soup! It was so tasty I actually said Wow! after I tried it. I did make a couple modifications. I didn't have zucchini, so I added extra celery. Also I was worried there wasn't going to be enough flavor so I added 2 garlic cloves (to the recipe halved). The garlic probably wasn't necessary, but was really good in this. I also used beef broth instead of vegetable. I, like Annisette don't usually like celery, but even with the extra, since I diced it all really small and cooked it down with the onions, it was just in the background and added to the flavor.
see 14 more reviews
Tweaks
-
This recipe was very good! I didn't find it to be bland, but I made very tiny modifications. I used extra celery in place of some of the carrots (grating baby carrots takes too much patience), instead of regular vegetable broth, I used beef-style veg broth, and as suggested by LuckyDog, added a tiny bit of garlic powder. I only had whole wheat cous cous, so I used that as well. I will be making this again. Thanks for sharing the recipe!
-
What a lovely soup! It was so tasty I actually said Wow! after I tried it. I did make a couple modifications. I didn't have zucchini, so I added extra celery. Also I was worried there wasn't going to be enough flavor so I added 2 garlic cloves (to the recipe halved). The garlic probably wasn't necessary, but was really good in this. I also used beef broth instead of vegetable. I, like Annisette don't usually like celery, but even with the extra, since I diced it all really small and cooked it down with the onions, it was just in the background and added to the flavor.
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YUMMY! I love eating healthy soups and this was so delicious and different than soups I usually make! It's a balanced meal in a bowl with full of the vitamins and nutrients you need. :) I used fresh basil instead of dried and broth instead of water. We enjoyed this with some homemade bread. Thanks! Made for ZWT4 - Los Jefes de la Cocina.
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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