Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Lentil Soup
By Chef Joan Nathan

Lentil Soup


1/4 cup Olive Oil 1 large Organic Yellow Onion chopped
2 cloves Organic Garlic minced
1 stalk Organic Celery chopped
1 organic carrot - chopped
16 ounces Lentils
2 1/2 - quarts Broth
1 Bay Leaves
1 tablespoon Organic Parsley
1 teaspoon Cumin
1/4 teaspoon Thyme
1/4 teaspoon Fresh Ground Black Pepper
1 pinch Saffron
1 teaspoon Salt
1 Squeezeable Lemons


In a large saucepan heat the oil and sauté the onion and garlic until just tender.

Add the celery and carrot, stir to coat with oil, cover and cook 5 minutes.

Add the lentils, broth, bay leaf, parsley, cumin, thyme, pepper and saffron.

Cover and cook over low heat about 1 hour, until the lentils are tender.

Add the salt and lemon juice. If a smoother consistency is desired, whirl in a blender then reheat.