Best Red Lentil Zucchini Couscous Soup Recipes

RED LENTIL, ZUCCHINI & COUSCOUS SOUP

Red Lentil, Zucchini & Couscous Soup image

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!"

Provided by LUv 2 BaKE

Categories Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

COUSCOUS WITH ZUCCHINI

Couscous With Zucchini image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, chopped fine
2 tablespoons onion, chopped fine
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup zucchini, cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup quick-cooking couscous
1 tablespoon butter

Steps:

Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED LENTIL AND COUSCOUS SOUP

Curried Lentil and Couscous Soup image

A spicy soup that's high in fiber, and packs a lot of flavor. I came up with the recipe after eating a Safeway Enlighten Lentil Couscous soup cup.

Provided by SuperSpike

Categories Lentil

Time 50m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons canola oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 cup mushroom, finely chopped
2 cups carrots, diced
1 1/2 cups celery, diced
1 (15 ounce) can diced tomatoes (petite diced is better)
1 lb lentils, cleaned and rinsed
4 cups chicken broth
3 -4 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper
2 tablespoons pineapple juice
1 teaspoon paprika
1 tablespoon curry powder (I used red curry)
1/4 teaspoon turmeric powder
1/2 cup couscous
1/4 cup frozen chopped spinach

Steps:

In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 384.1, Carbohydrate 20, Fiber 5.2, Sugar 4.1, Protein 7.2

RED LENTIL SOUP

Red Lentil Soup image

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

Steps:

Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
Note: A spoonful of plain yogurt is a nice addition.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2