Ingredients
-
1
-
2
-
2
-
2
-
1/2
-
2
-
1
-
1
-
1
-
8
-
1
-
-
1
-
-
Directions
North African Lentil Soup, Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you’re on your way! Make a double batch and the leftovers freeze well, too , This is delicious soup I especially loved the saffron addition It made a perfect filling, but not so heavy, dinner along with some Recipe #494466 I glad that I made the entire recipe even though there were just two for dinner Looking forward to the leftovers :D, This was my first saffron experiment I never knew it tasted so good! My 4 year old ate an entire bowl, dipping his bread into it and exclaiming Mommy this is scrumptious! So that is a 5 star in my book!
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Steps
|
1
Done
|
Rinse Lentils Several Times in Cold Water, Setting Aside to Drain. |
|
2
Done
|
Heat Garlic in Olive Oil in Large Saucepan, Being Careful not to Scorch Garlic. |
|
3
Done
|
Add Onion and Saffron and Cook, Stirring, Until Onions Are Tender (add a Few Drops of Water If Onions Try to Stick). |
|
4
Done
|
Add Carrots, Celery, and Turnip, Cooking 10 Minutes Over Low Heat. |
|
5
Done
|
Add Lentils, Broth, Tomatoes, and Parsley. |
|
6
Done
|
Season to Taste With Salt and Pepper. |
|
7
Done
|
Bring to a Boil, Then Reduce Heat and Cover. |
|
8
Done
|
Simmer Over Low Heat 1 1/2 Hours Until Lentils Are Tender and Broth Is Slightly Thickened. |
|
9
Done
|
Add Lemon Juice Just Before Serving. |
