Red Lentil, Tomato, and Couscous Soup

This North African-inspired soup is a colorful and appealing use of some of the season's last tomatoes, plus cilantro.

1 cup dried red lentils
6-7 cups water
2 medium tomatoes, seeded and chopped
1 Tbsp butter
6 cloves garlic, minced
1 large onion, finely chopped
1 veggie bouillon cube
1/8 tsp cayenne
1 Tbsp cumin
2 tsp dried coriander
1-2 tsp salt
Freshly ground black pepper to taste
1/2 cup dried couscous
3 Tbsp lemon juice
3/4 cup chopped fresh cilantro

Place the lentils and water in a soup pot. Bring to a boil, then simmer over low heat while you prepare the rest of the soup, about 12-15 minutes. Add the tomatoes to the pot.

Heat the butter in a large skillet, then sauté the garlic and onion until tender, about 5-6 minutes. Add to the lentils and tomatoes.

Add the bouillon cube, cayenne, cumin, coriander, salt, and pepper to the soup and stir well. If the lentils are not yet tender, continue to simmer the soup until they are.

Add the couscous. It should cook in 3-5 minutes.

When the couscous is tender, add the lemon juice and cilantro. Taste and adjust the seasonings if needed. Serve hot.

Serves 3-4.