We are half way through the winter and I've realized that despite my unconditional love for soups, this season I haven't posted any new recipe yet. This stormy, cloudy, snowy freezing weather we are having lately made me think it's the perfect time to share this creamy and comforting soup. It makes a perfect one-dish meal with no complications that is very satiating thanks to the lentils.
The red lentils, that actually are more orangey or yellowey to be honest, are a variety that normally has no shell, what makes them more easy to digest. They don't require to be soaked, their cooking time is shorter than the rest of lentils depending if you buy them split or whole and they will normally get done in less than 30 minutes.
Unfortunately that lovely orange color disappears when cooking them. I like how they combine with the parsnip which brings that earthy and anise-like flavor.
Do you know where the saffron comes from? I find very interesting knowing the origin of the condiments and spices we use... The saffron comes from a purple flower, only 3 orangey pistils are removed from them and are handed with extreme care to keep the threads intact. Then they are packed in a small glass jar for a better preservation.
Saffron is by far the most expensive spice in the world, around 5.000 euros per kilogram. Yes you heard right. You can sometimes find it cheaper but if you do, be careful because it's probably not authentic saffron.
So here's the recipe!
RED LENTIL AND PARSNIP SOUP WITH SAFFRON
INGREDIENTS (Serves 4)
- 1 1/2 C. red lentils (375 gr.)
- 3 parsnips
- 10 saffron threads
- 1 medium size potato
- 1 turnip
- 2 black garlics
- 2 bay leaves
- Salt flakes
- Pink pepper
- 100 ml rice or soy cream
- 2 Tbsp. coconut oil
- Water or vegetable stock
ELABORATION
- Wash and rinse the lentils. Place them in a saucepan, pour water abundantly and some salt.
- Bring to a boil and when it starts simmering lower to medium heat and cook for about 20-25 minutes or until you see they are done (mine took 20'). Once cooked, reserve.
- Peel and cut into small pieces the parsnips, turnip and potato. Use another pot and drizzle some coconut oil and sautée for about 10-15 minutes.
- Roast slightly the saffron in a pan at medium heat for 2-3 minutes and then mash it using a mortar and a pestle.
- Pour water over the vegetables (you can use the cooking water of the lentils that is left) until you cover them and add the black garlic, saffron, bay leaves, salt, pepper and cook for 20 minutes or until everything is well done.
- Remove the bay leaves and add the lentils. Blend at high speed until you get a thin purée. Give it a taste and add salt and pepper if needed.
- Add the rice cream and mix well. Serve with some cream , chopped hazelnuts, salt flakes, black sesame...
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