Green Lentil Soup With Saffron Scrambled Eggs

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium onion, finely chopped
• 1/3 cup olive oil
• 1 garlic clove, finely chopped
• 2 green chilies, deseeded and finely chopped
• 2 cups green lentils
• 1 teaspoon allspice
• 1 teaspoon honey
• 1 lemon, zested, then juiced
• 1 3/4 quarts vegetable stock
• salt
• pepper
• 1 1/2 cups cilantro leaves
• 5 eggs
• 10 saffron threads, crumbled
• 1/3 cup cream
• 3 tablespoons butter

Recipe

• 1 heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
• 2 add the garlic and chilis, and cook until fragrant.
• 3 add the lentils, allspice, honey, lemon juice and zest, and stock. season with salt and pepper, then bring to a boil.
• 4 lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
• 5 remove from the heat and add the cilantro leaves. let rest, uncovered, for 10 minutes.
• 6 use a blender or food processor or immersion blender to puree the soup.
• 7 taste, and add salt or pepper as needed. if the soup is too thick, add a little more stock or water to thin it.
• 8 gently combine the eggs, saffron, cream and salt and pepper to taste.
• 9 melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
• 10 to serve, bring the soup back to a boil, then pour into serving bowls. top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.