Vegan Recipe – Couscous Confetti Salad

Here is a recipe for a delicious and nutrition-packed soup full of flavor!

Curried Lentil Soup (recipe from Nutrition MD)

You will need:

  • 1 cup dry lentils
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 8 cups water or vegetable broth (or combination)
  • 1/2 cup dry couscous (I used whole wheat)
  • 1 cup crushed tomatoes
  • 1 1/2 tsp curry powder
  • 1/8 tsp black pepper
  • 1 tsp salt
  • 1/2 bag baby spinach (optional)

Directions:

Combine lentils, onion, celery, garlic, cumin and water or broth in a large pot.  Bring to a boil and then cover loosely and simmer until lentils are tender – about 50 minutes.  Stir in couscous, tomatoes, curry powder and black pepper.  Cook for about 10 minutes or until couscous is cooked.  Add spinach and salt to taste.  Continue to simmer until spinach has wilted.  Enjoy!

Expert Advice:

If you really love the taste of curry, you may want to increase the amount of curry you add to 2 or 2 1/2 tsp.  If you are following a gluten-free diet, quinoa could be used in place of the couscous. 

Bon Apetit!

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