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Lentil & Couscous Soup


6 cups vegetable stock
1/2 cup dried lentils
1/2 cup Israeli couscous
1/4 cup dried split peas
1/4 cup orzo
2 carrots, chopped
1 small onion, chopped
3 TBSP dried herbs of your choice (I used rosemary, basil, parsley, and cumin)
salt & pepper
olive oil


1. In a large pot, sautee the onion and carrot in about 1 tsp oil for 1-2 minutes.
2. Add all other ingredients except pasta and couscous
3. Bring to a boil, then reduce heat to simmer.
4. Simmer 45 minutes.
5. Add couscous and pasta.
6. Simmer 15 more minutes until everything is tender.