Lively Up Yourself Lentil Soup

Ingredients

• 2 cups black beluga lentils, picked over and rinsed
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 teaspoon fine-grain sea salt
• 1 28- ounce can crushed tomatoes
• 2 cups water
• 3 cups of a big leafy green, rinsed well, deveined, finely chopped
• A pinch of saffron
• 1 tablespoon boiling water
• Two pinches of salt
• 1/2 cup 2% Greek Yogurt

Directions

1. Set a large saucepan with 6 cups of water over high heat. Once it is boiling, stir in the lentils and cook them for about 20 minutes, until they are tender. Pour off the water, then put the lentils aside.
2. As the lentils cook, start the saffron yogurt. Place the saffron threads in a tiny cup with the boiling water, and leave them to infuse for a few minutes. Scrape the saffron and its liquid into the yogurt, stir in the salt, and reserve it for later.
3. While that is happening, warm the oil in a heavy soup pot over medium heat. Add the onion with the salt, and cook, stirring, until the onion has softened, just a couple minutes. Add the tomatoes, cooked lentils, and water, then keep cooking for a few more minutes, until the soup is simmering again. Fold in the chopped greens and cook for another minute. Taste, season as needed, and spoon the soup into bowls with a dollop of saffron yogurt on top.