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Description Edit

Ingredients Edit

Directions Edit

  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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