Lentil Vegetable Soup with Couscous
Lentil Vegetable Soup with Couscous is thick and savoury. It warms you up on a cold day and keeps those you love healthy. It comes to the table disguised with the couscous replacing pasta or rice. I find that as my grandson gets older, I need to disguise the vegetables.
Couscous is drum semolina; it is not a true pasta, but simply a grain. In Trapani, Sicilian couscous is a staple and they make some of the best dishes with it. My favourite dish from this region is Couscous alla Trapanese; made with fish this dish is both elegant and hearty. If you want a great recipe for this dish go to https://www.sanpellegrinofruitbeverages.com/intl/en/couscous-alla-trapanese-2897
The ingredients are simple and healthy. Wash and peel your carrot and celery stalks and use some of the celery leaves. Peel the onion and give everything a rough chop before throwing into the food processor.
The food processor is full.
Place the olive oil in a medium size pot and let the vegetable mixture hang-out in the pot for a minute or two.
I do like certain brands; whenever I can, I like to use organic brands. This Kirkland Chicken broth is the best because I control the salt. I also like Primo beans because they hold their shape, and of course my neighbour is a distributor here in Leamington. It is important to always support local business, any way you can.
I put the chicken broth followed by the lentils which I wash and drain, right into the pot.
I prepare a garnish of chopped parsley and grated nutmeg.
Pour the soup over the couscous.
A warm bowl of big flavours.
Lentil Vegetable Soup with Couscous
This is an easy and yummy soup to make.
Ingredients
- 1 medium onion cut in quarters
- 1 large carrot peel and cut in chunks
- 2 celery stalks with leaves cut in chunks
- 2 tbsp olive oil
- 1 tsp Italian Seasoning
- salt and pepper to taste
- 946 ml chicken or vegetable broth 4 cups
- 1 cup water
- 1 tbsp chopped basil
- 1 large can lentils 540 ml
- 1 cup uncooked couscous follow package directions
- 1 tbsp chopped parsley garnish
- freshly ground nutmeg garnish
- grated parmesan garnish
Instructions
-
Place the onion, carrot and celery into a food processor.
Chop on high, until the vegetables are fine in texture. ( see pictures)
Place the olive oil into a large pot and put in the chopped vegetables.
Soften vegetables for a few minutes.
Add Italian seasoning and salt and pepper.
Pour in broth and water.
Add the chopped basil and lentils.
Simmer on medium for 30 minutes. Leave the lid off so that the soup thickens.
Meanwhile, cook the couscous.
After 30 minutes, place 1/2 a cup of couscous at the bottom of a bowl.
Ladle the soup over the couscous.
Garnish with parsley, parmesan cheese and freshly ground nutmeg.
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