Curried Lentil And Couscous Soup - cooking recipe

Ingredients

2 tablespoons canola oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 cup mushroom, finely chopped
2 cups carrots, diced
1 1/2 cups celery, diced
1 (15 ounce) can diced tomatoes (petite diced is better)
1 lb lentils, cleaned and rinsed
4 cups chicken broth
3 -4 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper
2 tablespoons pineapple juice
1 teaspoon paprika
1 tablespoon curry powder (I used red curry)
1/4 teaspoon turmeric powder
1/2 cup couscous
1/4 cup frozen chopped spinach

Preparation

In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
Take soup off the heat and add couscous. Let sit 5-10 mins then serve.