Ramadan Day 2 ✨🌙 Chicken Lentil Soup with Couscous and Lots Of Veggies

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emaninthekitchen271.62last month3 min read

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During Ramadan, indulging in a warm, hearty soup becomes a comforting tradition. This Chicken Lentil Soup with Couscous and Vegetables transforms simple ingredients into a satisfying meal that's sure to delight. Packed with protein-rich chicken, flavorful veggies, and fluffy couscous, it’s the perfect way to break your fast.

Ingredients

🥣 2 cups red lentils, rinsed
💧 6 cups water (for boiling the lentils)
🥕 4 carrots, peeled and washed
🥬 3 stalks of 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 red lentils thoroughly and place them in a large pot.
Add 6 cups of water and bring to a boil.
Let them cook for about 20 minutes or until tender. Once cooked, purée until smooth and set aside.

2- Prep Ingredients:

Shred the rotisserie chicken.
Wash, peel, and chop the carrots, celery, onion, and garlic.

3- Toast the Couscous:

In a large pot or Dutch oven, heat the extra virgin olive oil over medium-high heat.
Add the couscous and toast for about 5 minutes until it’s lightly golden.

4- Cook the Vegetables:

Add the chopped vegetables (carrots, celery, onion, and garlic) to the pot.
Cook for another 5 minutes until slightly tender.

5- Add Seasonings and Chicken:

Mix in the chicken bouillon, paprika, turmeric, curry powder, chili flakes, and black pepper.
Add the shredded chicken to the pot.

6- Combine Stocks and Season:

Pour the puréed lentils and chicken stock into the pot.
Mix well, then taste and adjust the salt as needed.

7- Simmer the Soup:

Cover the pot and bring it to a boil.
Once boiling, reduce the heat to low and allow it to simmer for 30-35 minutes.
Stir occasionally to prevent the couscous from sticking to the bottom.

8- Serve:

Once the soup has simmered and the vegetables and couscous are tender, serve hot with a squeeze of fresh lemon juice on top.
Complement it with some crispy toasted bread on the side.

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Servings: 6-8
Calories: 350 per serving (approximate)
Nutritional Information: Approximately 25g protein, 10g fat, and 45g carbohydrates per serving.
Equipment: Large pot, Dutch oven, blender or immersion blender