Curried Lentil And Couscous Soup

• 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

1. In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
2. Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
3. 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.
4. Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
5. Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

canola oil, onion, garlic, mushroom, carrots, celery, tomatoes, lentils, chicken broth, water, worcestershire sauce, salt, black pepper, cayenne pepper, pineapple juice, paprika, curry powder, turmeric powder, couscous, spinach

Taken from www.food.com/recipe/curried-lentil-and-couscous-soup-245828 (may not work)