Lively Lentil Soup

From 101 Cookbooks.com’s Heidi Swanson: “This wonderful winter soup is hearty yet healthy. It is filling, tasty, adaptable, and also delivers plenty of good stuff to my body. I can get much of what I need from a meal nutritionally from just one bowl. It gives me energy without weighing me down, and delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl. Delicious.”

2 c black beluga lentils (or green French lentils), rinsed
1 Tbs olive oil
1 large onion, chopped
1 tsp sea salt
1 28-ounce can crushed tomatoes
2 c water 
3 c leafy greens (kale, spinach, chard, etc) rinsed, finely chopped with stems removed

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. Heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté 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. Serves 6 to 8.

Variations on this recipe might include adding cubes of butternut squash or sweet potatoes, adding quinoa or millet, or topped with a poached egg. Try making a thicker version by using less water and then spoon it over an omelette in the morning. You can also finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

Saffron Yogurt
a pinch of saffron (30-40 threads)
1 tbs boiling water
two pinches of salt
½ c 2% Greek Yogurt or
plain, unsweetened yogurt

Combine the saffron threads with boiling water and let steep for a few minutes. Stir the saffron mixture into the yogurt. Mix in the salt and serve on the lentil soup. Those eating dairy-free can skip the yogurt entirely and finish the soup with a generous drizzle of good olive oil instead.