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Saffron Lentil Soup With Owl Venice Bone Broth

Recipes
Saffron Lentil Soup With Owl Venice Bone Broth

Earthy lentils, golden saffron, rich broth.

Ingredients

  • 3 tablespoons of extra-virgin olive oil
  • 1 large yellow onion, finely chopped into small pieces
  • 2 cloves of garlic, finely minced
  • 2 medium carrots, diced into small cubes
  • 1 to 1½ inches of fresh turmeric root, finely chopped
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cumin
  • 1 small pinch of chili flakes, optional
  • 2 pinches of Saffron Threads, ground into a powder and steeped in a small splash of hot water for about 5 minutes
  • 1 cup of red lentils, rinsed thoroughly
  • 4 cups of Owl Venice Bone Broth, chicken or beef
  • 1 cup of water, or more as needed for the desired consistency
  • Sea salt and black pepper, to taste
  • Juice of half a lemon
  • 2 tablespoons of chopped cilantro or flat-leaf parsley, for garnish

In this Recipe

A small glass jar with a white lid, labeled "THE FULLEST Saffron Threads," holds vivid saffron strands and is set against a plain white background.

Saffron Threads

Saffron in its most pure raw form. Great for infusions, tea, and cooking.

Instructions:

1 Sauté Aromatics

Warm olive oil in a heavy pot over medium heat. Add the large onion and carrots; cook for 6–8 minutes until softened and golden.

2 Bloom the Spices

Add garlic, chopped turmeric, fennel seeds, cumin, and chili flakes. Stir for 1–2 minutes until fragrant and lightly toasted.

3 Add Lentils + Saffron Broth

Stir in rinsed lentils, the saffron water, and Owl Venice Bone Broth. Bring to a gentle simmer.

4 Simmer

Reduce heat, cover partially, and cook 25–30 minutes, stirring occasionally, until the lentils soften and the soup turns creamy.

5 Season + Finish

Add sea salt, black pepper, and lemon juice to taste. For a silky texture, blend half the soup with an immersion blender and return to the pot.

6 Serve

Ladle into bowls, drizzle generously with olive oil, and top with cilantro or parsley. 

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