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Saffron Sunday Lentil Soup

Updated: Dec 21, 2018

I love creating something comforting on a snowy day from the ingredients you have in the house. It is helpful to keep a few quarts of stock in the freezer. A homemade soup is never far away.

Lentils are rich in iron and folate and an excellent source of protein.

Season: Autumn / Winter

Prep time: 15 minutes

Cook time: 30 minutes

Serves 6

1 yellow onion, chopped

2 garlic cloves, minced

1 tsp. fresh ginger, minced

6 cups vegetable stock

2 bay leaves

pinch of saffron

pinch of allspice

1 tsp. sea salt

bunch of baby carrots

2 celery spears

3 thyme sprigs

1 cup green lentils, or other lentils

1 tbsp. sherry vinegar

2 tbsp. virgin coconut oil

1/2 cup goat or cow yogurt, topping the soup

pinch of red pepper flakes, optional

In a soup pot or saucepan heat 2 tbsp. coconut oil over low /medium heat. Put chopped onions and 1 tsp. salt, and saute for 5 minutes. Add garlic, ginger, bay leaves, thyme sprigs and saffron. Saute for 3 minutes or until fragrant. Add rinsed lentils. Saute for 2 minutes.

Add heated stock, celery and carrots, and simmer for 20 minutes or until lentils are tender.

Remove thyme sprigs, celery, and bay leaves. Let sit for a bit.

Add sherry vinegar and taste for seasoning.

Add red pepper flakes if using.

Place in heated bowls and top with yogurt of your choice.

Cooks Note: For a vegan variation, top with coconut milk.


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