posted by PHILEOS EVOO on January 3, 2024
This hearty red lentil soup uses spices such as: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 8 people
Ingredients:
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3 tablespoons Phileos extra-virgin olive oil
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2 medium carrots, finely diced
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2 stalks celery, finely diced
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1 large onion, finely diced
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3 cloves garlic, minced
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1 tablespoon tomato paste
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½ teaspoon ground cumin
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¼ teaspoon crushed saffron threads
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¼ teaspoon ground turmeric
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4 cups low-sodium no-chicken or chicken broth
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1 ½ cups water, plus more as needed
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1 pound red lentils (2 cups), picked over and rinsed
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5 ounces spinach, coarsely chopped
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1 teaspoon kosher salt
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1 teaspoon ground pepper
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Plain Greek yogurt & chopped fresh mint for garnish
Directions:
Step 1: 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.
Step 2: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.
Step 3: Garnish with yogurt and mint, if desired.
Refrigerate for up to 3 days or freeze for up to 3 months.
Enjoy!