Braised Lentils with Saffron
Elevate your weeknight dinner game with this aromatic Braised Lentils with Saffron recipe, a flavorful fusion of earthy lentils and the rich, floral essence of saffron. Simmered with a medley of sautéed vegetables, garlic, and fragrant thyme, the lentils absorb the golden saffron-infused broth for a luxurious depth of flavor. A splash of lemon juice adds brightness, while a garnish of fresh parsley lends a pop of freshness to this hearty, vegetarian dish. Perfect as a satisfying main course or a versatile side, this easy-to-make meal is packed with plant-based protein and ready in under an hour. Ideal for those seeking healthy comfort food with a touch of elegance!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 1 pinch saffron threads
- 2 tablespoons boiling water
- 2 tablespoons olive oil
- 1 small yellow onion
- 1 medium carrot
- 1 celery stalk
- 2 garlic cloves
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme leaves
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and set aside.
In a small bowl, soak the saffron threads in the boiling water and allow to steep for at least 5 minutes.
Dice the onion, carrot, and celery into small, even pieces. Mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed skillet or pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the lentils, vegetable broth, bay leaf, thyme, tomato paste, and the saffron water (including the threads). Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the lentils cook gently for 30-35 minutes, or until tender. Stir occasionally to prevent sticking, and add a splash of water or broth if the mixture becomes too dry.
Once the lentils are tender, remove the bay leaf. Stir in the salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Serve the braised lentils warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
