Curried Lentil and Couscous Soup

Warm up with a bowl of Curried Lentil and Couscous Soup, a hearty and nutritious one-pot meal packed with comforting flavors and vibrant spices. This vegan recipe combines protein-rich red lentils, fluffy couscous, and tender baby spinach in a fragrant, spiced broth infused with curry powder, cumin, and smoked paprika. A splash of fresh lemon juice adds a bright, zesty finish, while a garnish of cilantro takes it to the next level. Ready in under an hour, this soup is perfect for weeknight dinners or meal prep, offering a wholesome, satisfying dish that’s both flavorful and nourishing.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 1 teaspoon (freshly grated) ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 cup red lentils
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 cup couscous
• 3 cups (lightly packed) baby spinach
• 2 tablespoons lemon juice
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, optional for garnish) fresh cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 more minutes until fragrant.

Step 4

Add the curry powder, ground cumin, ground coriander, and smoked paprika, stirring well to coat the onion mixture with the spices.

Step 5

Rinse the red lentils thoroughly under cold water, then add them to the pot.

Step 6

Pour in the vegetable broth and diced tomatoes (including their juice). Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the lentils are soft and cooked through.

Step 8

Stir in the couscous, cover the pot, and cook for 5 more minutes until the couscous is tender.

Step 9

Add the baby spinach, stirring until wilted, about 1-2 minutes.

Step 10

Stir in the lemon juice, salt, and black pepper, adjusting seasonings to taste.

Step 11

Remove the pot from heat and let the soup sit for a couple of minutes to thicken slightly.

Step 12

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(2446.2g)

Amount per serving	% Daily Value*
Calories	1466.6

Total Fat 54.7g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 10.5g
Cholesterol 7.9mg	0%
Sodium 7983.0mg	0%
Total Carbohydrate 197.8g	0%
Dietary Fiber 48.0g	0%
Total Sugars 41.9g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 536.8mg	0%
Iron 25.3mg	0%
Potassium 4491.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 15.0%

Carbs: 52.4%