Hearty Chicken Lentil Soup with Couscous

During the holy month of Ramadan, there's nothing more comforting than indulging in a warm bowl of hearty soup after a long day of fasting. This Chicken Lentil Soup with Couscous, mixed with a variety of vegetables, is a delightful meal I look forward to each evening. The addition of chicken, veggies, and couscous elevates it beyond a simple dish, transforming it into a nourishing and satisfying meal. It's amazing how such simple ingredients can create something so delicious and fulfilling!

Ingredients

🥣 2 cups red lentils, rinsed
💧 6 cups water (for boiling the lentils)
🥕 4 carrots, peeled and washed
🌿 3 stalks celery
🧅 1 medium onion
🧄 4 cloves garlic
🫒 1/4 cup extra virgin olive oil
🥄 1 cup couscous
🧂 1 tablespoon chicken bouillon
🌶️ 1 teaspoon paprika
✴️ 1/2 teaspoon turmeric
🍛 1/2 teaspoon curry powder
🌶️ 1/2 teaspoon chili flakes
⚫ 1/2 teaspoon black pepper
🍗 1 small rotisserie chicken, shredded
🍲 6 cups chicken stock or broth
🧂 1 teaspoon salt, or to taste
🍋 Lemon for squeezing on top when serving

Instructions

1- Prepare the Lentils:

• Rinse the lentils thoroughly and place them in a large pot. Add 6 cups of water.
• Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes until the lentils are soft.
• Purée the cooked lentils until smooth using an immersion blender or a standard blender.

2- Prepare the Ingredients:

• While the lentils are cooking, shred the rotisserie chicken.
• Wash, peel, and chop the carrots, celery, onion, and garlic.

3- Cook the Couscous and Vegetables:

• In a large pot or Dutch oven, heat the extra virgin olive oil over medium-high heat.
• Add the couscous and toast lightly, stirring, for about 5 minutes.
• Add chopped carrots, celery, onion, and garlic to the pot. Cook for an additional 5 minutes until the vegetables are slightly tender.

4- Combine Ingredients:

• Add the spices: chicken bouillon, paprika, turmeric, curry powder, chili flakes, and black pepper. Stir the mixture well.
• Mix in the shredded chicken.
• Pour in the puréed lentils and chicken stock, then stir thoroughly.
• Taste and adjust with additional salt or pepper as needed.

5- Simmer the Soup:

• Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low.
• Allow the soup to simmer for 30-35 minutes, stirring occasionally to prevent the couscous from sticking to the pot.
• Ensure the couscous and vegetables are tender before removing from heat.

6- Serve and Enjoy:

• Serve hot with a squeeze of fresh lemon juice on top.
• Accompany the soup with some crispy toasted bread for a complete meal. Enjoy!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8
Equipment: Large pot, Dutch oven, immersion blender or standard blender

Cooking Tips:

• Feel free to substitute couscous with vermicelli, pasta, or orzo for a different texture.
• The longer you simmer, the more the flavors will meld, making the soup even more delicious.

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