Red Lentil Soup with Saffron

I made the recipe exactly as written. I did all veggie broth, but that was a minor adjustment! It was perfect with this amount of vegetables and red lentils. The saffron really stands out! Eating Well often includes minimal spices in its recipes--I might include a bit more next time. Wonderful flavor as it is, however.

I haven’t cooked a meal since 2013, this was quick and easy to make and tasty! I followed some of the advice from the comments. I added lots more spinach and lentils, and only used veggie broth, no water. I added the Cayenne pepper, but might have added a little too much, it’s still tastes amazing though. Definitely a must try, and easy enough for a novice like me. Enjoy!

This recipe is listed in a vegetarian list. It has vegetarian as one of the points at the beginning and it is clearly not vegetarian by using chicken broth. I mean veggie broth can be substituted, but that notation needs to be made for it to be listed as vegetarian

It was really delicious, all the flavors work wonderfully together. Definitely will be making regularly.

I thought this was really good! I made Brazilian Cheese Bread to go with it. I am going to make it again, this time I will make cornbread. A good soup for cold winter meals.

just made again. delicious as is (did add some cayenne for a little kick). loved the saffron!

Next time I will use 8 cups of chicken broth instead of adding water. I had to add a lot more water then 1 1/2cups as it was cooking. I added more spinach. I also added green and yellow beans. It needed more veggies. I also added 1/4 cup of ginger, 1 tsp of cinnamon and 2 bay leaves. It took longer then 20 minutes to cook the lentils, it was about 40 minutes til they were ready. Next time I will add some more celery and carrots. I was good and healthy. We did enjoy it but it, just needed some more veggies.