Red Lentil Zucchini Couscous Soup
Cozy up with a bowl of Red Lentil Zucchini Couscous Soup, a hearty and wholesome recipe that combines vibrant vegetables, protein-packed red lentils, and fluffy couscous for a one-pot meal that’s as nourishing as it is delicious. This savory soup is infused with warming spices like cumin, paprika, and coriander, creating a rich, aromatic broth that’s perfect for cooler days. Diced zucchini and carrots add freshness and texture, while a tangy squeeze of lemon at serving heightens every flavor. Ready in just 45 minutes, this vegetarian soup is an easy, satisfying choice for meal preps, family dinners, or cozy lunches. Garnish with chopped fresh parsley for an added burst of color and a touch of herbaceous flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 2 medium (peeled and diced) carrot
- 2 medium (diced) zucchini
- 1 cup (rinsed) red lentils
- 6 cups vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.5 cup couscous
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 whole (cut into wedges for serving) lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the diced carrots and zucchini, cooking for another 3-4 minutes until slightly softened.
Add the red lentils, vegetable broth, crushed tomatoes, cumin, paprika, coriander, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the lentils are tender.
Add the couscous, stir well, and cook for an additional 5 minutes until the couscous is tender.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley.
Serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9724 mg | 423% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 77.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5857 mg | 125% | |
*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.
