Spicy Lentil Soup with Saffron and Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
olive oil, medium yellow onion, 2 ribs celery, medium carrot, 16 ounce can whole tomatoes, undrained (I used a can of diced tomatoes) 3 cups dried brown lentils, rinsed, ground cumin, ground coriander, ground cinnamon, lemon juice, salt and pepper, powdered saffrom, packed fresh cilantro, plain yogurt (optional)
Finely chop onion, celery and carrot
in large skillet heat the olive oil over medium heat, add the onion, celery and carrot and cook until just softened, about five minutes. Place in slow cooker, add tomatoes and their juice, lentils, cumin, coriander, cinnamon and lemon juice. Add enough water to come about three inches above the vegetables, cover and cook on low for 7-9 hours.
Season with salt and pepper and stir in the saffron and cilantro, add water to thin if the soup is too thick, ladle into serving bowls and serve hot with a dollop of yogurt (optional)
Number of Servings: 8
Recipe submitted by SparkPeople user LORIPIERSON1.
in large skillet heat the olive oil over medium heat, add the onion, celery and carrot and cook until just softened, about five minutes. Place in slow cooker, add tomatoes and their juice, lentils, cumin, coriander, cinnamon and lemon juice. Add enough water to come about three inches above the vegetables, cover and cook on low for 7-9 hours.
Season with salt and pepper and stir in the saffron and cilantro, add water to thin if the soup is too thick, ladle into serving bowls and serve hot with a dollop of yogurt (optional)
Number of Servings: 8
Recipe submitted by SparkPeople user LORIPIERSON1.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 168.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 7.2 g
- Protein: 7.6 g
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