6 cups vegetable broth
6 saffron threads, crushed
1 teaspoon turmeric
1 cup lentils
1 large onion, finely chopped
20 cilantro sprigs, tied with string
1 yam, peeled and diced
2 carrots, peeled and finely diced
3 tablespoons tomato paste
1 teaspoon ground ginger
salt and pepper to taste
In a large saucepan, combine broth, saffron, turmeric, lentils, onion, and cilantro. Cover and cook until lentils are tender, 20-25 minutes.
Add carrots, yam, tomatoe paste, and ginger. Stir well and cover. Continue cooking until all the vegetables are tender, about 20 minutes.
Remove cilantro before serving and season to taste with salt and pepper.