North African Lentil Soup

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.

Ingredients Nutrition


  1. Rinse lentils several times in cold water, setting aside to drain.
  2. Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
  3. Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
  4. Add carrots, celery, and turnip, cooking 10 minutes over low heat.
  5. Add lentils, broth, tomatoes, and parsley.
  6. Season to taste with salt and pepper.
  7. Bring to a boil, then reduce heat and cover.
  8. Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
  9. Add lemon juice just before serving.


Most Helpful

This is delicious soup. I especially loved the saffron addition. It made a perfect filling, but not so heavy, dinner along with some Recipe #494466. I glad that I made the entire recipe even though there were just two for dinner. Looking forward to the leftovers :D

Annacia March 04, 2013

This was my first saffron experiment. I never knew it tasted so good! My 4 year old ate an entire bowl, dipping his bread into it and exclaiming "Mommy this is scrumptious!" So that is a 5 star in my book!

Shelly K June 11, 2008

A very good lentil soup recipe; great for our cold country winter nights. Served with crusty bread and Mirj's sweet potato pancakes, it was a winner dinner! Thank you!

VegeMight July 06, 2005

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