This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
Ingredients:
3 tablespoons extra-virgin olive oil
2 medium carrots, finely diced
2 stalks celery, finely diced
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon tomato paste
½ teaspoon ground cumin
¼ teaspoon crushed saffron threads
¼ teaspoon ground turmeric
4 cups low-sodium no-chicken or chicken broth
1½ cups water, plus more as needed
1 pound red lentils (2 cups), picked over and rinsed
5 ounces spinach, coarsely chopped
1 teaspoon kosher salt
1 teaspoon ground pepper
plain yogurt & chopped fresh mint for garnish
Directions:
Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.
