- 2 c black beluga lentils (or green French lentils), picked over and rinsed
- 1 tbsp extra virgin olive oil
- 1 large onion, chopped
- 1 tsp fine-grain sea salt
- 1 28-oz can crushed tomatoes
- 2 c water
- 3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
- a pinch of saffron 30-40 threads
- 1 tbsp boiling water
- Two pinches of salt
- ½ c 2% Greek Yogurt (or plain soy yogurt)
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.
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.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. 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. Ladle into bowls, and serve with a dollop of the saffron yogurt.
- You can serve it with a poached egg on top, or crunchy, fried shallots, with a drizzle of chive infused cream, or with chunks of tiny pan-fried butternut squash cubes.
- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.
- Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.
- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.