North African Lentil Soup
Created by Sue on May 7, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 90m
- Recipe #9494
Ingredients
- 1 cup lentils
- 2 teaspoons extra virgin olive oil
- 2 medium onions, chopped
- 2 garlic, cloves. minced
- 1/2 teaspoon crushed saffron thread
- 2 medium carrots, sliced
- 1 celery rib, thinly sliced
- 1 small turnip, peeled and diced
- 1 cup diced tomato with juice
- 8 cups fat-free vegetable broth (beef broth optional)
- 1 tablespoon chopped fresh parsley
- Salt and pepper
- 1 tablespoon fresh lemon juice
How to Make
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Step 1: Rinse lentils several times in cold water, setting aside to drain.
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Step 2: Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
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Step 3: Add 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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Step 4: Add carrots, celery, and turnip, cooking 10 minutes over low heat.
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Step 5: Add lentils, broth, tomatoes, and parsley.
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Step 6: Season to taste with salt and pepper.
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Step 7: Bring to a boil, then reduce heat and cover.
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Step 8: Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
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Step 9: Add lemon juice just before serving.
Nutritional Facts
- 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