Makes about 4 servings
For the saffron yogurt:
Small pinch saffron threads
1 1/2 teaspoons boiling water
Pinch coarse sea salt1/4 cup nonfat Greek yogurt
For the soup:
1 cup green lentils
7 cups water, divided
2 teaspoons extra-virgin olive oil
1/2 onion, chopped
3 cups rinsed and chopped kale
1 14-ounce can fire roasted tomatoes, drained
Coarse sea salt to taste
To make the yogurt:
Add the saffron threads to the boiling
water in a small cup or bowl. Let the saffron steep for about 2 minutes.
Stir in the salt and yogurt. Set aside while making the soup.
To make the soup:
Bring 3 cups of water to a boil in a large saucepan and add and big pinch of salt. Add the lentils and cook until tender, but still firm, about 20 minutes. Drain and set aside.
In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the onion sprinkle with a bit of salt. You want the onions to soften, but not brown. Cook for 5-10 minutes until the onions have softened. Add the lentils and kale to the pot. Add the water and stir to combine. Cover the pot and cook until the kale has wilted, 3-5 minutes. Stir in the tomatoes. Taste and add salt as necessary.
Serve the soup warm with a dollop of the saffron yogurt.