Lively Lentil Soup With Saffron Yogurt

Modified from something I found on the web. Leave off the yogurt for a vegan version. Substitutions: Use any dark, leafy green in place of kale. Black beluga lentils in place of green French

• Ready In: 40 mins
• Serves: 7

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. 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. 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. 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. Ladle into bowls, and serve with a dollop of the saffron yogurt.
5. Leave off the yogurt and add a swirl of good olive oil for a vegan version.