GREEN LENTIL SOUP WITH SAFFRON SCRAMBLED EGGS

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Green Lentil Soup With Saffron Scrambled Eggs image

Make and share this Green Lentil Soup With Saffron Scrambled Eggs recipe from Food.com.

Provided by IngridH

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium onion, finely chopped
1/3 cup olive oil
1 garlic clove, finely chopped
2 green chilies, deseeded and finely chopped
2 cups green lentils
1 teaspoon allspice
1 teaspoon honey
1 lemon, zested, then juiced
1 3/4 quarts vegetable stock
salt
pepper
1 1/2 cups cilantro leaves
5 eggs
10 saffron threads, crumbled
1/3 cup cream
3 tablespoons butter

Steps:

  • Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
  • Add the garlic and chilis, and cook until fragrant.
  • Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
  • Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
  • Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
  • Use a blender or food processor or immersion blender to puree the soup.
  • Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
  • Gently combine the eggs, saffron, cream and salt and pepper to taste.
  • Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
  • To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 506.1, Fat 26.8, SaturatedFat 9.3, Cholesterol 206.2, Sodium 112.2, Carbohydrate 45.9, Fiber 21, Sugar 4.2, Protein 22.9

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