Lively Up Yourself Lentil Soup

Confession: I made this lentil soup in the middle of summer.  I’m THAT person.  The one that makes soup during the hottest months of the year.  The good thing – no , the great thing – about lentils is first that 2 cups of dry lentils becomes a week’s worth of meals, and second they are super filling and have the third-highest level of protein by weight, of any plant-based food.

I included the Saffron Yogurt with this recipe, but to be honest, I didn’t like the addition of this to my soup, and I only used it the first time.  I think this would have been really good with a dollop of reduced fat sour cream, some diced green onions/scallions, and a nice piece of crusty bread to dip.

2 Cups 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-ounce can crushed tomatoes
2 Cups water
3 Cups of a kale, rinsed well, deveined, finely chopped

Saffron Yogurt
a pinch of saffron (30-40 threads)
1 Tbsp boiling water
two pinches of salt
1/2C Fat Free Greek 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 (or the above mentioned sour cream).

Serves 6 to 8. 

(Original Recipe)