Red Lentil, Zucchini & Couscous Soup

• 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

1. Grate carrots and zucchini, set aside.
2. 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.
3. If vegetables begin to stick, add a tbsp or two of water.
4. Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
5. Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
6. Add couscous and simmer an additional 10 minutes.
7. If soup is too thick, thin it with a little bit of water.
8. Adjust seasonings to taste.
9. Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

onion, celery, olive oil, carrots, zucchini, red lentil, vegetable broth, salt, ground pepper, dried basil, couscous

Taken from www.food.com/recipe/red-lentil-zucchini-couscous-soup-115423 (may not work)