Lentil & Couscous Soup
This Lentil & Couscous Soup is simple & veggie-packed! Ready in less than an hour and perfect for a cozy night at home.
Equipment
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
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.
Nutrition
Calories: 334kcal | Carbohydrates: 53g | Protein: 18g | Fat: 7g