Red Lentil & Couscous Soup

I found this recipe on Saveur.com, but altered it quite a bit because the original version was a little bland for me. My version is heartier and tastier, if I don't say so myself...

Ingredients:

2 Tbsp unsalted butter
3/4 tsp cumin seeds
3-4 garlic cloves, chopped
1 medium red onion, chopped
1.5 Tbsp tomato paste
1 28 oz can whole peeled tomatoes, chopped (with juice)
4 cups veggie broth
1 cup red lentils
1/3 cup couscous
Salt & Pepper

Method:

1. Melt butter in a large soup pan over medium heat. Add cumin, garlic, and onions.  Cook until onions are soft.
2. Increase heat to high and add tomato paste. Stir frequently for several minutes until color darkens.
3. Add chopped tomatoes and cook another several minutes.
4. Add tomato juice, veggie broth, lentils, couscous and 2 cups of water. Bring to a boil.
5. Reduce heat to medium-low and simmer until lentils are tender and soup is thick (30-40 minutes). Season with salt & pepper.

You can also make chile-mint butter to top the soup off with. Just take 3 Tbsps of butter and melt in a small saucepan. Remove from heat and stir in a couple of fresh mint leaves or 1 Tbsp dried mint leaves as well as 1/2 tsp paprika. Drizzle over individual bowls of soup.