Red Lentil Soup with Saffron

Four slices (three-quarter-inch thick) of whole-wheat rustic bread 4 tablespoons, divided, extra-virgin olive oil 1 pound freshly cut cremini mushroom Ricotta made with 3/4 cup whole-milk cheese Refrigerate 1/4 cup of basil pesto 1/4 teaspoon, divided, powdered pepper 2 tablespoons Parmesan cheese, finely grated 2 tablespoons fresh basil, cut thinly


Step - 1

In a large, heavy kettle, heat the oil over medium heat. Cook the carrots, celery, and onion for an additional 7 to 10 minutes, or until they begin to tender. (Avoid browning.) 

Cook for one minute while incorporating the garlic, tomato purée, cumin, saffron, and turmeric.  

Step - 2

Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer.

Step - 3

Cover and cook, stirring occasionally to prevent adhering, for 15 to 20 minutes, or until the lentils and vegetables are tender. Reduce heat to a simmer. Continue adding water if needed.  

Step - 4

Garnish with yogurt and mint, if desired.

Step - 5

More Stories