Lentil Soup
By Chef Joan Nathan


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.