“Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse lentils several times in cold water, setting aside to drain.
  2. Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
  3. Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
  4. Add carrots, celery, and turnip, cooking 10 minutes over low heat.
  5. Add lentils, broth, tomatoes, and parsley.
  6. Season to taste with salt and pepper.
  7. Bring to a boil, then reduce heat and cover.
  8. Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
  9. Add lemon juice just before serving.

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