Saffron Lentil Soup

This Saffron Lentil Soup is a comforting Moroccan dish that combines the earthy flavors of lentils with the luxurious aroma of saffron. It is a perfect balance of spices, offering warmth and nourishment in every bowl.

Ingredients

• Red lentils - 100 grams
• Carrot - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Olive oil - 1 tablespoon
• Saffron strands - 1/4 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon (adjust to taste)
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. In a small bowl, soak the saffron strands in 2 tablespoons of warm water for about 10 minutes to release their flavor.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
3. Stir in the cumin, coriander, turmeric, salt, and black pepper. Cook for another minute until the spices are fragrant.
4. Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the lentils are soft.
5. Stir in the saffron water and lemon juice, and cook for an additional 2 minutes.
6. Remove from heat and let it cool slightly before blending until smooth, or leave it chunky based on your preference.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 280
• Protein: 13 g
• Carbs: 40 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with antioxidants and anti-inflammatory properties from saffron and spices.

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