Lentil & Couscous Soup
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This Lentil & Couscous Soup is simple & veggie-packed! Ready in less than an hour and perfect for a cozy night at home.
Quick and delicious, this Lentil & Couscous Soup is a high-protein veggie soup that is perfect when you want something healthy & cozy. There are so many different veggies packed into this soup. Top that with lentils and tender couscous for the most tasty soup. Ready in 40 minutes and perfect for lunches throughout the week!
Here’s what you need
Ingredients
- oil – I used avocado oil
- yellow onion
- garlic
- fresh ginger
- bell pepper
- carrot
- celery
- smoked paprika
- chili powder
- turmeric
- curry powder
- pepper
- broth – I used vegan chicken broth
- fire roasted tomatoes
- cooked lentils
- pearl couscous
- lemon juice
- kale
- fresh parsley
- vegan parmesan – optional, I used Follow Your Heart
Equipment
- stock pot
Steps
Step 1: Prep the Veggies
It is easiest to prep all of the veggies before your start, that way the cooking process will go super smoothly!
Heat the oil in a stock pot over medium heat. Add the diced veggies & dry seasonings and cook down for 5 minutes, stirring every minute or so.
Pour in the broth, tomatoes and lentils. Bring to a boil, partially cover, lower the heat and simmer for 10 minutes.
Step 2: Cook the Couscous
We are using pearl couscous (or Israeli couscous) for this recipe. It is thicker and bigger than traditional couscous, which makes it great in a soup.
Add the couscous, partially cover and simmer for 10 more minutes. You’ll know it is done when it is tender and almost doubles in size.
Add the lemon juice, kale & parsley and mix until the kale is wilted. Taste and adjust the seasonings as needed. Add more broth if the couscous has soaked up too much of it.
Step 3: Serve
And now it is time to serve it up! Ladle the soup into bowls and top it off with more fresh parsley and some grated vegan parmesan.
You can also serve some crusty bread on the side to soak up all of that tasty broth.
This soup is not only incredibly easy, it is super tasty. Perfect family meal that everyone will love!
Tips & Tricks
As the soup sits longer the couscous will continue to absorb the broth. You can add more broth to the leftovers as needed.
To freeze: let the soup cool completely before transferring to a freezer-safe container.
Need more recipe inspo? Check these out:
Lentil & Couscous Soup
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 bell pepper diced
- 1 large carrot peeled and diced
- 3 stalks celery diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 6 cups broth I used vegan chicken broth
- 1 15-ounce can diced fire roasted tomatoes
- 2.5 cups cooked lentils
- 1 cup pearl couscous dry
- 1 lemon juiced
- 2 handfuls kale ripped in bite-sized pieces
- 2 tablespoons fresh parsley chopped, plus more for serving
- grated vegan parmesan optional, I used Follow Your Heart
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the veggies & dry seasonings and cook down for 5 minutes, stirring every minute.
- Pour in the broth, tomatoes and lentils. Bring to a boil, partially cover, lower the heat and simmer for 10 minutes.
- Add the couscous, partially cover and simmer for 10 more minutes.
- Add the lemon juice, kale & parsley and mix until the kale is wilted. Taste and adjust the seasonings as needed. Add more broth if the couscous has soaked up too much of it.
- Serve hot in bowls topped with more fresh parsley and vegan parmesan.
Video
Notes
- As the soup sits longer the couscous will continue to absorb the broth. You can add more broth to the leftovers as needed.
- To freeze: let the soup cool completely before transferring to a freezer-safe container.
Excited to try this; thanks for a delicious and healthy lunch soup for my family! What lentils did you use – brown or green I presume? I was thinking of using black beluga lentils, but I think they may make the soup turn out gray…comments?
I had all ingredients at hand and made this for lunch. My 15-year-old son had 3 bowls (and 4 sandwiches)! Thanks for sharing this great new recipe.
(And I have to say: I am very, very grateful you always post recipes with ingredients that I love – and rarely with mushrooms (which I really do not like the consistency of, and neither do I like their taste (I often tried)).
So glad it was a hit with your whole family Mirjam! And I’m super picky about mushrooms…so I use them sparingly lol
A flavor packed, filling, delicious soup! I substituted barley (did not have couscous or quinoa) and omitted the onion but added onion powder. Will add this to my soup repertoire.
So glad you loved it Joy. Barley sounds like a great swap!
Wondering the same! I’m gluten free too.Â
Yep, quinoa is a great swap!
This recipe looks AMAZING! Question: Can I swap quinoa for the couscous to make this gluten free?
Definitely!