A comforting and nutritious soup featuring lentils, vegetables, and couscous, perfect for any season.
Grate the carrots and zucchini and set them aside.
Grating the vegetables helps them cook faster and blend seamlessly into the soup.
Heat the olive oil in a 5-quart soup pot over medium heat.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the chopped onion and celery to the pot and sauté until softened and golden, about 5-7 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the grated carrots and zucchini to the pot and cook for another 3 minutes.
This step enhances the natural sweetness of the vegetables.
Stir in the red lentils, vegetable broth, water, salt, pepper, and dried basil. Bring the mixture to a boil.
Stir occasionally to ensure the lentils don't stick to the bottom.
Reduce the heat to low, cover partially, and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Add the couscous to the pot and cook for an additional 10 minutes.
Stir frequently to prevent the couscous from clumping.
Adjust the seasoning to taste and serve the soup hot.
Serve with a sprinkle of fresh herbs for added flavor and presentation.
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