Red Lentil, Zucchini & Couscous Soup - cooking recipe

Ingredients

1 large onion, chopped
1 stalk celery, chopped
1 teaspoon olive oil
4 medium carrots, grated
2 medium zucchini, grated
1 cup red lentil, rinsed and drained
6 cups vegetable broth or 6 cups water
1 teaspoon salt, to taste (optional)
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/3 cup couscous

Preparation

Grate carrots and zucchini, set aside.
Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
If vegetables begin to stick, add a tbsp or two of water.
Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
Add couscous and simmer an additional 10 minutes.
If soup is too thick, thin it with a little bit of water.
Adjust seasonings to taste.
Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.