Lentil and roast tomato soup with saffron from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • babyfork on January 21, 2015

    This was good. Used my leftover Sean Brock veggie stock in it. I agree that it looks pretty (and adds some texture) if you do all the garnishes (which I did). Level of heat was fine for me, but might be a bit spicy for some.

  • Jane on November 03, 2014

    Loved this. Very quick and easy to make, as I had roasted tomatoes in the freezer. If you had to roast the tomatoes first it would take an extra 50 or so minutes but that's mainly unattended time. I liked the combination of lentils, spices and roast tomatoes. The presentation is good too - orangey soup with splashes of red, topped with swirl of white yogurt, sprinkles of green cilantro/coriander, a whole roasted tomato slice and toasted almonds. DH says it serves 6 but that would be a small appetizer portion. For a main course it would serve 2 or 3. Will definitely make this again.

  • NikkiPixie on June 29, 2014

    Absolutely delicious. Used homemade chicken stock. I may have gone slightly overboard on the harissa, but that's my own fault!!

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