North African Lentil Soup

"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."
 
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Ready In:
1hr 45mins
Ingredients:
13
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. 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!
     
  3. 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!
     
  4. This was my first venture using saffron and it was well worth seeking out this distinctive spice. It imparts a lovely smoky, slight sweet, slightly spicy flavor to the otherwise ordinary lentil and turnip. I don't even care for turnips and thought about swapping them out, but glad I kept them. This soup is a keeper.
     
  5. Mmmm, Sue! This was delicious! It is a beautiful dish with eye-popping colors. I followed the recipe exactly with a few minor exceptions- I omitted the garlic (the head I had went bad for some reason) and parsley (didn't have any) and used beef broth, as suggested. Abosolutely delicious. I also used split red lentils just because that was all the store had, which I think, made the texture a bit grainier, but it was still excellent. Healthy, delicious and lovely- I'm sure this would be well-accepted at any dinner party. I served with BeachGirl's Sweet & Spicy Sweet Potatoes (#54442), which went very well together and a side salad. I've still got about 6 cups left in the fridge, and am really looking forward to leftovers!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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