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Red Lentil Soup with Saffron

Lunch

Red Lentil Soup with Saffron

This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. 2 medium carrots, finely diced
  3. 2 stalks celery, finely diced
  4. 1 large onion, finely diced
  5. 3 cloves garlic, minced
  6. 1 tablespoon tomato paste
  7. ½ teaspoon ground cumin
  8. ¼ teaspoon crushed saffron threads
  9. ¼ teaspoon ground turmeric
  10. 4 cups low-sodium no-chicken or chicken broth
  11. 1½ cups water, plus more as needed
  12. 1 pound red lentils (2 cups), picked over and rinsed
  13. 5 ounces spinach, coarsely chopped
  14. 1 teaspoon kosher salt
  15. 1 teaspoon ground pepper
  16. plain yogurt & chopped fresh mint for garnish

Directions

  1. Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
  2. Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.
  3. Garnish with yogurt and mint, if desired.

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