This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron.
Enjoy it with a warm baguette or steamed rice.
Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes.
Photo: Jacob Fox
(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.
Add more water if desired.
Garnish with yogurt and mint, if desired.
To make ahead:
Refrigerate for up to 3 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
