I'll admit it, I could eat soup in any weather...but today is gray and rainy and cold, and there's simply no other choice but to make soup. This is my go-to recipe...thick and satisfying, and full of good stuff. The recipe is based on one in Norene Gilletz's book, Meal-Lean-I-Yumm, but I dumbed it down because I'm too lazy to do it right. Never had a complaint, though, and get asked for the recipe all the time. It's quick, resoundingly healthy, and out-and-out delicious.
Fill a dutch oven or large stockpot with water.
- 1 bag red (or brown) lentils
- 1 T. onion powder
- 1/2 t. garlic powder
- 1/2 t. thyme
- 1 T. basil
- 4 large carrots
- 1 stalk celery
- salt and pepper to taste
- 1 zucchini, peeled and chunked
- 1/2 cup couscous (we use whole wheat)