Recipe by EdsGirlAngie
I created this soup one night when I was craving something warm, healthy and comforting, but a little different. This is a simple, hearty soup flavored with cumin and saffron; the broth is made rich and nutritious by using the potato cooking water. It's excellent served with a little yogurt or sour cream on the side, or with some cheesy garlic bread.
Top Review by Sylvie Fortin
This was wonderful, and very inexpensive! I changed it slightly, just because I had more of some things on hand and wanted to use them up. I used double the water, double the potatoes, double the lentils, tripled the onions, and used my own kidney beans, cooked from scratch. As for the spices, I added curry powder, ground coriander, and turmeric...to give it a bit more East Indian flavor. I also added carrots and didn't end up using the tomatoes. All in all, the full soup pot cost me maybe two dollars max, and made three meals! As a single mom, I'm always looking for ways to feed the kiddos on a budget, and this definitely did the trick. I served the stew in a big bowl, with a scoop of basmati rice on top, and a big chunk of homemade bread alongside it. What a treat! Thanks for posting this great recipe!
- 4 medium yukon gold potatoes, peeled and cut into 1 inch cubes
- 5 cups water
- 1 (8 ounce) can tomato sauce
- 1 cup dried lentils
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon saffron
- 1 (8 ounce) can kidney beans
Directions See How It's Made
- Boil potatoes in 5 cups of liberally salted water until just tender, about 5 minutes.
- Meanwhile, in a small saucepan, saute onion and garlic in a little olive oil until browned a bit.
- Set aside.
- Return to the potatoes: while still boiling, add tomato sauce, lentils, cumin, black pepper, and saffron.
- Add browned onions and garlic; lower heat and simmer covered for 30 minutes or until lentils are tender but not mushy.
- Stir in kidney beans, heat through, correct seasoning, and serve.