Couscous with Lentils and Beans

Peel onions and garlic, cut into small pieces. Cut chili pepper into fine strips. Cut bell bell pepper and zucchini into bite-sized pieces.

Rinse the lentils until the water remains clear.

Place beans in a colander and also rinse well.

Sauté onions in olive oil until translucent, add garlic, chili, zucchini and bell bell pepper and sauté briefly.

Pour in vegetable soup and tomato pieces, add bay leaves, tomato paste and herbs and simmer for 5 minutes.

Mix in lentils and simmer for another 10 minutes until lentils are tender. Stir in beans and bring to a boil again. Remove bay leaves, sprinkle in couscous and let swell for a few minutes.

Season with salt and pepper and sprinkle with fresh herbs if desired at the table.

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