Lentil Soup with Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large white onion, chopped1 clove garlic, minced6 slices bacon3 large carrots, sliced2 stalks celery, chopped2 packages (approx. 8 cups) Campbell's Reduced Sodium Chicken Broth (955 ml each)1 540 ml can lentils3/4 cup couscous1 bay leaf1/2 tsp salt (optional)1 tsp cumin, or to taste
Fry bacon until crispy, set aside until cool, then crumble. Fry garlic, onion, carrots, and celery in remaining bacon fat until onion becomes translucent, and put into heated crock pot. Add lentils and chicken broth. Let it sit in the crock pot on high for about an hour, then remove the bay leaf and add the couscous. Let it sit for about 30 minutes. Add salt and cumin. Serve with crusty wholegrain bread or crackers.
Number of Servings: 8
Recipe submitted by SparkPeople user 3YUMMYMUMMY.
Number of Servings: 8
Recipe submitted by SparkPeople user 3YUMMYMUMMY.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 4.9 g
- Cholesterol: 6.1 mg
- Sodium: 718.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.9 g
- Protein: 9.0 g
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