Thanksgiving

Lemony Chicken-Lentil Soup with Couscous is for Soup.

Lemony Chicken-Lentil Soup with Couscous takes 30 minutes to prepare.

Lemony Chicken-Lentil Soup with Couscous takes 45 minutes to cook.

Lemony Chicken-Lentil Soup with Couscous makes 8 servings.

The ingredients for Lemony Chicken-Lentil Soup with Couscous are:

1 tbsp olive oil
3 leeks, white and light green parts sliced into half moons and cleaned
5 carrots, diced
5 stalks celery, diced
5 garlic cloves, minced
1 cup shredded zucchini
8 cups no-salt-added chicken broth
2 tbsp dried parsley
1 tsp dried rosemary
1 tsp dried lemon thyme
1 tsp dried oregano
1 tsp Kosher salt
? tsp black pepper
Zest and juice of 1 lemon
10 oz frozen chopped spinach
1 cup whole wheat Israeli couscous (or millet for GF)
1 cup cooked lentils (I used green lentils)
2 cups cooked chopped skinless chicken or turkey thighs

Here is how you make Lemony Chicken-Lentil Soup with Couscous:

Heat the oil in a large, heavy pot over medium high heat.Add the leeks, carrots and celery and cook, stirring occasionally, until leeks wilt - about 5 minutes.Add the garlic and zucchini and cook 3-4 minutes, until zucchini begins to brown.Add the broth, herbs, salt, pepper and lemon zest and bring to a boil.Reduce to a simmer and cook, stirring occasionally, for 20 minutes, until vegetables are cooked.Stir in spinach, couscous, lentils and chicken. Cook, stirring occasionally, until couscous is done - about 15 minutes.Remove from heat and stir in lemon juice. Adjust seasoning and serveServing Size: Makes 8 entree servingsNumber of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Lemony Chicken-Lentil Soup with Couscous is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 265.7

• Total Fat: 6.0 g
• Cholesterol: 34.7 mg
• Sodium: 1,134.4 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 8.5 g
• Protein: 16.6 g

The dietary needs meet for Lemony Chicken-Lentil Soup with Couscous is Low Fat