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1
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.
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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.
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3
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.
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4
Variations:
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5
- You can serve it with a poached egg on top,
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6
- or crunchy, fried shallots,
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7
- with a drizzle of chive infused cream,
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8
- or with chunks of tiny pan-fried butternut squash cubes.
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9
- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.
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10
- Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.
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11
- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.
