Lentil Soup with Couscous

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried lentils, rinsed
• •4 cups vegetable broth
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 carrot, diced
• •1 celery stalk, diced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp smoked paprika
• •Salt and pepper to taste
• •1 cup couscous
• •2 tbsp olive oil
• •2 cups water
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.

3. 3

   Stir in the rinsed lentils, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil.

4. 4

   Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.

5. 5

   While the soup is simmering, bring 2 cups of water to a boil in a separate saucepan.

6. 6

   Once boiling, remove from the heat and stir in the couscous. Cover and let it sit for about 5 minutes, then fluff with a fork.

7. 7

   Once the lentils are cooked, taste and adjust seasoning if necessary.

8. 8

   Serve the lentil soup over a bed of couscous, and garnish with freshly chopped parsley.