North African Lentil Soup
Recipe: #9494
May 07, 2013
Categories: Beans, African, Moroccan, Sunday Dinner, Gluten-Free Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Saffron seasoned version of lentil soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (527.6 g)
- Calories 256
- Total Fat - 3.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 1.9 mg
- Sodium - 818.1 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 12.5 g
- Sugars - 8.7 g
- Protein - 12.2 g
- Calcium - 126.6 mg
- Iron - 3.6 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Rinse lentils several times in cold water, setting aside to drain.
Step 2
Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
Step 3
Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
Step 4
Add carrots, celery, and turnip, cooking 10 minutes over low heat.
Step 5
Add lentils, broth, tomatoes, and parsley.
Step 6
Season to taste with salt and pepper.
Step 7
Bring to a boil, then reduce heat and cover.
Step 8
Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
Step 9
Add lemon juice just before serving.
Tips
No special items needed.
0 Reviews
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