Fast and Easy: Couscous and lentil soup
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Ingredients:
½ cup whole-wheat.
¾ cup diced cooked beets.
1 teaspoon minced mint.
2 teaspoons chopped scallion.
1 teaspoon olive oil.
1 teaspoon lemon juice.
1/2 diced yellow onion.
2 teaspoons canola oil.
1 cup of chopped tomato.
1 cup of yellow squash.
1 cup red lentils.
1/2 teaspoon tumeric.
1/2 teaspoon cumin.
1 teaspoon fresh ginger.
2 teaspoon minced garlic.
1 cup water.
1 cup light coconut milk.
2 cup brown basmati rice.



Directions:
  • Toss the ½ cup whole-wheat couscous with the ¾ cup diced cooked beets.
  • Mix in 1 teaspoon minced mint, 2 teaspoons chopped scallion, and drizzle with 1 teaspoon olive oil and 1 teaspoon lemon juice.
  • Saute 1/2 diced yellow onion in 2 teaspoons canola oi.
  • Add in 1 cup each of chopped tomato and yellow squash.
  • Add 1 cup red lentils, 1/2 teaspoon each tumeric and cumin, 1 teaspoon fresh ginger, and 2 teaspoon minced garlic.
  • Simmer ingredients in 1 cup water and 1 cup light coconut milk for 20 to 25 minutes. Makes 3 to 4 servings; spoon each serving over ½ cup brown basmati rice.