Monday, October 13, 2014

RED LENTIL ZUCCHINI SOUP

With all of the zucchini in the garden, I decided to make a soup that included zucchini.  The zucchini and carrots that are added to the soup have to be grated.  Using a food processor, I grated more than what was needed and froze about two cups of carrots and zucchini which I can use for a future soup.  Instead of adding couscous, I decided to add about six baby potatoes and I grated these along with the other vegetables.  Since red lentils are so small, they dissolve in the soup and help make the soup thick.  I made this soup in the electric pressure cooker and set it for 16 minutes at medium pressure.  The Dh liked the soup so much he had two bowls.



INGREDIENTS:

1 large onion, chopped
2 stalks celery, chopped
2 tsp oil
4 carrots, grated
2 medium size zucchini, grated
1 cup red lentils
6 cups broth or water
1/2 tsp dried basil
1/3 cup couscous
salt and pepper to taste

DIRECTIONS:

Heat the oil on medium high in a large soup pot.  Add the onions and celery, reduce heat to medium and sauté for 5 minutes or until golden. If the vegetables are sticking to the pan, add a little bit of water.

Add all of the ingredients to the pot except the couscous, bring to a boil and then reduce heat to a simmer.  Simmer for about 50 minutes and stir the pot every so often.  Add the couscous and cook for another 10 to 15 minutes.  If the soup is too thick for your taste buds, add a little bit of water.  Season with salt and pepper to taste.  Serves 8.

Modified from MealLean i Yumm by Norene Gilletz

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