Spicy Lentil Soup with Saffron and Cilantro

Spicy Lentil Soup with Saffron and Cilantro

Serves 8-12

COOKER - Large, round or oval
SETTING AND COOK TIME – LOW for 7-9 hours

Ingredients:
2 Tbsp olive oil
1 medium-size yellow onion, finely chopped
2 ribs celery, chopped
1 medium-size carrot, minced
16 oz can solid-pack whole tomatoes, undrained and chopped
3 cups dried brown lentils, rinsed and picked over
1 tsp ground cumin
¾ tsp ground coriander (use more)
½ tsp ground cinnamon  (use more)
2 Tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper to taste (use salt liberally)
Large pinch of powdered saffron
1/3 cup packed chopped fresh cilantro
Plain yogurt for serving, optional

Directions:
In a large skillet, heat the olive oil over medium heat.  Add the onion, celery and carrot and cook, stirring a few times, until just softened, about 5 minutes.
Place in the slow cooker, along with the tomatoes and their juice, lentils, cumin, coriander, cinnamon and lemon juice.  Add water to come about 3 inches above the vegetables.  Cover and cook on LOW for 7-9 hours.
Season with salt and pepper and stir in the saffron and cilantro.  Add water to thin if the soup is too thick.  Ladle into serving bowls and serve hot, topped with a dollop of yogurt.

NOTE: Use chopped tomatoes, and add fresh;  use much more coriander and cinnamon, to taste, and that’s with using much less water than instructed.