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Soup & Stew
American
4 - 6 servings
15 minutes
1 hour
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 leaf
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 squeezable lemon
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.
