Lentil Couscous Soup - from rogerdoger
One thing I love about the internet is how there's a never-ending supply of recipes to try. I have a long list of recipes from my LJ friends that I've been meaning to try. So here are some that I did get around to making. This one is from my globe-trotting, super-athletic friend, rogerdoger. I've made this a few times since it's easy, filling, and healthy.
Rogerdoger's Lentil Couscous Soup
2 servings
2 14 1/2 ounce cans of vegetable broth (or chicken broth)
1/4 cup of lentils
2 bay leaves
3 cloves of garlic minced
1 tablespoon of minced onion
1 1/2 teaspoons ground cumin
1/4 cup of quick cooking couscous
1 tablespoon of lemon juice
Simmer first 6 ingredients in heavy large saucepan over medium heat until lentils are very tender, about 1 hour. (Reduce heat if medium heat has it boiling too hard. If you don't, most of the liquid boils off and it's not really soup.)
Add couscous and lemon juice. Cover and simmer for 5 minutes stirring occasionally. Serve with fresh french bread.
Variation on Rogerdoger's Lentil Couscous Soup
2 14 1/2 ounce cans of vegetable broth (or chicken broth)
2 14 1/2 ounce cans of water
1 celery stalk, chopped
2 carrots, cut into coins
1/2 cup of lentils
3 bay leaves
6 cloves of garlic minced
1 small onion, minced
1 Tablespoon ground cumin
1 teaspoon salt
1/2 cup of quick cooking couscous
1 tablespoon and 1 teaspoon of lemon juice
Simmer all ingredients but couscous and lemon juice in heavy large saucepan over medium to medium-low heat until lentils are very tender, about 30 minutes.
Add couscous and lemon juice. Cover and simmer for 5 minutes stirring occasionally.
Recipe came from a comment that rogerdoger had left me:
http://fitfool.livejournal.com/110165.html?thread=1036117#t1036117
Rogerdoger's Lentil Couscous Soup
2 servings
2 14 1/2 ounce cans of vegetable broth (or chicken broth)
1/4 cup of lentils
2 bay leaves
3 cloves of garlic minced
1 tablespoon of minced onion
1 1/2 teaspoons ground cumin
1/4 cup of quick cooking couscous
1 tablespoon of lemon juice
Simmer first 6 ingredients in heavy large saucepan over medium heat until lentils are very tender, about 1 hour. (Reduce heat if medium heat has it boiling too hard. If you don't, most of the liquid boils off and it's not really soup.)
Add couscous and lemon juice. Cover and simmer for 5 minutes stirring occasionally. Serve with fresh french bread.
Variation on Rogerdoger's Lentil Couscous Soup
2 14 1/2 ounce cans of vegetable broth (or chicken broth)
2 14 1/2 ounce cans of water
1 celery stalk, chopped
2 carrots, cut into coins
1/2 cup of lentils
3 bay leaves
6 cloves of garlic minced
1 small onion, minced
1 Tablespoon ground cumin
1 teaspoon salt
1/2 cup of quick cooking couscous
1 tablespoon and 1 teaspoon of lemon juice
Simmer all ingredients but couscous and lemon juice in heavy large saucepan over medium to medium-low heat until lentils are very tender, about 30 minutes.
Add couscous and lemon juice. Cover and simmer for 5 minutes stirring occasionally.
Recipe came from a comment that rogerdoger had left me:
http://fitfool.livejournal.com/110165.html?thread=1036117#t1036117