Curried Lentil and Couscous Soup

Name: Curried Lentil and Couscous Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp canola oil; 1 cup onion; 3 garlic cloves; 1 cup mushroom; 2 cup carrots; 1.5 cup celery; 1 can diced tomatoes (15 ounce); 1 lb lentils; 4 cup chicken broth; 3 cup water; 1 tsp halal-certified Worcestershire sauce; 0.5 tsp salt; 0.25 tsp black pepper; 1 pinch cayenne pepper; 2 tbsp pineapple juice; 1 tsp paprika; 1 tbsp curry powder; 0.25 tsp turmeric powder; 0.5 cup couscous; 0.25 cup frozen chopped spinach

Lentils, couscous and mushroom come together in this South Asian soup, fragrant with cayenne and paprika and simmered on the stove.

50 min · Serves 12 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

1
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.
3 min
2
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.
20 min
3
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.
10 min