Chef Joan Nathan
Lentil Soup
Lentil Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
American
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
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1/4 cup olive oil
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1 large organic yellow onion, chopped
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2 cloves organic garlic, minced
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1 stalk organic celery, chopped
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1 organic carrot, chopped
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16 ounces lentils
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2 1/2 quarts broth
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1 bay leaf
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1 tablespoon organic parsley
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1 teaspoon cumin
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1/4 teaspoon thyme
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1/4 teaspoon fresh ground black pepper
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1 pinch saffron
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1 teaspoon salt
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1 squeezable lemon
Directions
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.
Filed in:
Bay Leaf,
Bay Leaves,
Lemon,
Lentil Soup,
organic carrot,
Organic Celery,
Organic Garlic,
Organic Lemons,
Organic Parsley,
Organic Yellow Onion,
Soup & Stew,
Thyme
