Michaela Compagno

Sauté aromatics. Warm olive oil in a heavy pot over medium heat. Add the large onion and carrots; cook for 6–8 minutes until softened and golden. • Bloom the spices. Add garlic, chopped turmeric, fennel seeds, cumin, and chili flakes. Stir for 1–2 minutes until fragrant and lightly toasted. • Add lentils + saffron broth. Stir in rinsed lentils, the saffron water, and Owl Venice Bone Broth. Bring to a gentle simmer. • Simmer.

Golden, crispy-on-the-outside, tender-on-the-inside potatoes bathed in olive oil, lemon, and saffron. Inspired by Greek patates lemonates, this is the kind of side that makes any clean meal feel abundant.