There are two star ingredients in this soup — and if you asked me which one I liked best, I’d be hard-pressed to choose. These two ingredients, although entirely different, are on the same pedestal, at least for me.
Lentilles du Puy are little French green lentils that have been cultivated in the region of Le-Puy-en-Velay, in the Haute Loire, for more than 2,000 years. They are so prized that they have their own A.O.P. (Appellation d’Origine Protégée) seal. These are the diamonds of lentils, blessed with a nutty, earthy flavor and a delicate texture that no other lentil can rival.
And what of saffron? This regal spice fetches a king’s ransom for sure, but it also delivers considerable flavor. The spice lives inside the three tiny stigmas of the female saffron crocus flower (crocus sativus), each of which must be hand harvested. (No wonder saffron is by weight the world’s most expensive spice!)
Two star ingredients, one mighty delicious soup — and it only takes minutes to prepare. One instance where less truly is more.
Click here to see The Ultimate 1-Pot Meal Roundup.