Chicken Lentil Soup with Couscous and Lots Of Veggies

During Ramadan, I indulge in a warm bowl every single day. It’s become a delightful tradition that I look forward to each evening. What makes it even better is adding chicken, veggies, and couscous (you can also add vermicelli, pasta or orzo). This combination elevates the soup to a whole new level, transforming it into a complete meal that’s both hearty and satisfying. It’s amazing how such simple ingredients can create something so delicious!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the lentils and place in a pot, add water and boil for 20 minutes, Then purée until smooth.

Step 2

2. Shred the chicken, wash, peel and chop all the vegetables.

Step 3

3. Put a large pot or Dutch oven on medium-high heat. Add extra virgin olive oil, couscous and toast the couscous for about 5 minutes.

Step 4

4. Next add in all the chopped vegetables (carrots, celery, onion and garlic) cook for 5 minutes until the veggies are slightly tender.

Step 5

5. Mix in the seasonings, then the shredded chicken.

Step 6

6. Pour in the puréed lentils and chicken stock, give it a good mix and give it a taste and see if it needs any additional salt or pepper.

Step 7

7. Cover the pot and bring to a boil, ones it comes to a boil reduce the heat to low and let simmer for 30-35 minutes until the couscous and veggies are tender. (Stir occasionally to prevent from the couscous sticking to the bottom of the pot).

Step 8

8. Once done serve with a squeeze of lemon juice on top and some crispy toasted bread on the side and enjoy!

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