UPDATE RED LENTIL ZUCCHINI SOUP

An updated version of the soup.

I first posted this recipe back in October 2014. I made it today as I had three small zucchini's in the fridge and needed to either use them or freeze them. The soup is based on the same premise as the ingredients provided in the description below with a few small changes. With some of the diet changes that either myself or the DH are following including less wheat based products, less skin on vegetables (eg, cucumbers, zucchini) and less vegetables from the nightshade family, I used:

• 3/4 cup of dried millet instead of couscous
• 3 small zucchini with the skin peeled off
• no added potatoes
• 8 cups of chicken broth instead of 6 cups
• dried Italian seasoning instead of dried basil

The soup was delicious. I also cooked it for 15 minutes in the electric pressure cooker and used the automatic steam release.

October 2014 Post
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