Golden Lentil & Potato Soup

Instructions

1. In a large pot over medium heat, add a splash of water or a little oil. Sauté onion and garlic for 4–5 minutes until fragrant and golden
2. Stir in turmeric and saffron, cooking for another 30 seconds to release their color and aroma
3. Pour in the 5 cups of water and add the bouillon cube. Stir until dissolved, then add the lentils
4. Bring to a boil, then reduce heat and simmer for 15 minutes
5. Add the cubed potatoes to the pot. Continue simmering for another 15–20 minutes, or until both the lentils and potatoes are tender
6. Stir in the chopped parsley and season with salt and pepper to taste
7. Ladle into bowls and top each serving with a squeeze of fresh lemon juice. Serve warm with crusty bread or over rice if you want to make it heartier