Lively Up Yourself Lentil Soup

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Serves 6-8
2 cups black beluga or green French lentils, picked over & rinsed
1 tbsp EVOO
1 large onion, chopped
1 tsp sea salt
28 oz can crushed tomatoes (fire-roasted if avail.)
2 cups water
3 cups leafy greens (chard, kale, etc.), rinsed well, deveined, finely chopped
Saffron Yogurt
1 pinch saffron
1 tbsp boiling water
2 pinches salt
1/2 cup 2% Greek Yogurt (or whole plain)
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.


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 crunchy, fried shallots, chunks of tiny pan-friend butternut squash cubes, or a drizzle of herb-infused cream on top.
- Make a thicker version by using just a bit of water, and then spoon it over an omelet in the morning.
- Finish the soup by adding spices or spice blends. Smoked paprika, crushed chiles, and toasted cumin would all work nicely.
Meal   LunchDish   Soup
Cooking Method   BoiledMain Ingredient   Rice/Grains
Prep Time   less than 15 minutesCooking Time   45 minutes
Features   High-Fiber, Low-Calorie, Vegetarian

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