Lively Lentil Soup With Saffron Yogurt

Ingredients

• 2 cups French lentils, picked over and rinsed
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 teaspoon sea salt

• 1 (28 ounce) can crushed tomatoes
• 2 cups water
• 3 cups kale, rinsed, deveined, finely chopped
• 1 pinch saffron (30-40 threads)
• 1 tablespoon boiling water
• 1 teaspoon salt
• 1/2 cup plain fat-free yogurt

Directions

1. 1

   Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

2. 2

   While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

3. 3

   Heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be.

4. 4

   Ladle into bowls, and serve with a dollop of the saffron yogurt.

5. 5

   Leave off the yogurt and add a swirl of good olive oil for a vegan version.