Curried Lentil and Couscous Soup
Warm up with a bowl of Curried Lentil and Couscous Soup, a hearty and nutritious one-pot meal packed with comforting flavors and vibrant spices. This vegan recipe combines protein-rich red lentils, fluffy couscous, and tender baby spinach in a fragrant, spiced broth infused with curry powder, cumin, and smoked paprika. A splash of fresh lemon juice adds a bright, zesty finish, while a garnish of cilantro takes it to the next level. Ready in under an hour, this soup is perfect for weeknight dinners or meal prep, offering a wholesome, satisfying dish that’s both flavorful and nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 teaspoon (freshly grated) ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup red lentils
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup couscous
- 3 cups (lightly packed) baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 more minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and smoked paprika, stirring well to coat the onion mixture with the spices.
Rinse the red lentils thoroughly under cold water, then add them to the pot.
Pour in the vegetable broth and diced tomatoes (including their juice). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the lentils are soft and cooked through.
Stir in the couscous, cover the pot, and cook for 5 more minutes until the couscous is tender.
Add the baby spinach, stirring until wilted, about 1-2 minutes.
Stir in the lemon juice, salt, and black pepper, adjusting seasonings to taste.
Remove the pot from heat and let the soup sit for a couple of minutes to thicken slightly.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.4 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
