North African Lentil Soup

READY IN: 1hr 45mins
Recipe by Sue Lau

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.

Top Review by Annacia

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

Ingredients Nutrition

Directions

  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.

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