North African Lentil Soup

5.0(5)

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.

by PalatablePastime·published 2002-04-16

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One Dish Meal

Servings

6 serving(s)

Total time

1h 45m

prep 15 min

Calories / serving

116 kcal

Ingredients (13)

serves

1 cup lentilslentils
2 teaspoons extra virgin olive oilextra-virgin-olive-oil
2 medium onions, choppedonion
2 garlic, cloves. mincedgarlic
1/2 teaspoon crushed saffron threadsaffron
2 medium carrots, slicedcarrot
1 celery rib, thinly slicedcelery
1 small turnip, peeled and dicedturnip
1 cup diced tomato with juicetomato
8 cups fat-free vegetable broth (beef broth optional)
1 tablespoon chopped fresh parsleyparsley
salt and peppersalt-and-pepper
1 tablespoon fresh lemon juicelemon-juice

Instructions (9 steps)

01Rinse lentils several times in cold water, setting aside to drain.
02Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
03Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).

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Rich recipe — supports nutrition-aware planning.