red lentil soup with saffron
Recipes
Dinner
Red Lentil Soup with Saffron
This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ¼ teaspoon crushed saffron threads
- ¼ teaspoon ground turmeric
- 4 cups low-sodium no-chicken or chicken broth
- 1½ cups water, plus more as needed
- 1 pound red lentils (2 cups), picked over and rinsed
- 5 ounces spinach, coarsely chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- plain yogurt & chopped fresh mint for garnish
Directions
- Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
- Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.
- Garnish with yogurt and mint, if desired.
