Golden Lentil & Potato Soup

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

Stir in turmeric and saffron, cooking for another 30 seconds to release their color and aroma

Pour in the 5 cups of water and add the bouillon cube. Stir until dissolved, then add the lentils

Bring to a boil, then reduce heat and simmer for 15 minutes

Add the cubed potatoes to the pot. Continue simmering for another 15–20 minutes, or until both the lentils and potatoes are tender

Stir in the chopped parsley and season with salt and pepper to taste

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. I love to also add some cashew sour cream on top.