I saw this soup on one of my favorite blogs--101 Cookbooks--it looks like a great, warm, winter soup that is healthy and filling. The saffron yogurt sound really delicious, too!
Adapted from 101cookbooks.com
cups black beluga lentils (or green French lentils), picked over and rinsed
tablespoon extra virgin olive oil
large onion, chopped
teaspoon fine-grain sea salt
28-ounce can crushed tomatoes
cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
For the Saffron Yogurt:
pinch of saffron (30-40 threads)
tablespoon boiling water
pinches of salt
cup 2% Greek Yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentil, and cook for 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.