Print

RED LENTIL, COUSCOUS, & VEGETABLE STOUP

Scale

Ingredients

Instructions

  1. In a large pot, sauté the onions, carrot, and celery in some vegetable broth and/or water. Add a splash of Liquid Aminos, cover and cook the vegetables until soft. After about 10 minutes, stir in the garlic, thyme, coriander, dried onion, and black pepper. Stir for about a minute.
  2. Pour in the tomatoes, zucchini, lentils, broth, water, veggie bouillon, and artichoke hearts. Bring mixture to a boil, then turn down the heat to a simmer; cover, and cook for about 30 minutes. Stir occasionally.
  3. Stir in the sausage, spinach, and couscous and cook for about 20 more minutes. Serve piping hot with vegan Parmesan-style cheese.

Nutrition