Green Lentil Soup With Saffron Scrambled Eggs

1. 1

   Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).

2. 2

   Add the garlic and chilis, and cook until fragrant.

3. 3

   Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.

4. 4

   Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.

5. 5

   Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.

6. 6

   Use a blender or food processor or immersion blender to puree the soup.

7. 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. 8

   Gently combine the eggs, saffron, cream and salt and pepper to taste.

9. 9

   Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.

10. 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.

* Per serving · 4 servings · Values may vary.

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