Soup Weather

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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.

Couscous Soup:

Fill a dutch oven or large stockpot with water.

Add :

• 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

Bring all ingredients to a simmer until veggies and lentils are tender. Puree with immersion blender or processor. Then add

• 1/2 cup couscous (we use whole wheat)

Adjust seasonings, and enjoy, preferably with fresh bread!

Stay warm...