Green Lentil Soup With Saffron Scrambled Eggs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
  • Add the garlic and chilis, and cook until fragrant.
  • Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
  • Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
  • Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
  • Use a blender or food processor or immersion blender to puree the soup.
  • Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
  • Gently combine the eggs, saffron, cream and salt and pepper to taste.
  • Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
  • To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.
Advertisement