Red Lentil Soup with Saffron

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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.
active:
20 mins
total:
40 mins
Servings:
8
Red Lentil Soup with Saffron Jacob Fox

Ingredients

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.

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  • 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.

To make ahead:

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Size:
generous 1 cup
Per Serving:
280 calories; protein 15g; carbohydrates 42g; dietary fiber 8g; sugars 2g; fat 7g; saturated fat 1g; sodium 364mg; potassium 512mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/24/2023
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