This is an amazingly filling and healthy soup. Found once again on 101cookbooks.com, although her picture is much better than mine.
2 cups lentils, picked over and rinsed (She calls for black lentils, but I can’t find them anywhere so I used the normal green you can find in the grocery store)
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cup water
3 cups of swiss chard, rinsed well, deveined, finely chopped
1/2 T. smoked paprika
3/4 T. cumin
2 t. cayenne pepper
salt and pepper to taste
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup 2% Greek Yogurt
Cook the lentils according to the package directions and set aside.
While the lentils are cooking, make the saffron yogurt by mixing the saffron with boiling water. After a few minutes mix in the yogurt and set aside.
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. Mix in the spices and taste. Adjust the seasoning if need be.
Serve with saffron and a piece of rye toast.
Notes: This turned out well and I liked the spice combination I threw in. It was much better the next day, similar to a chili. The addition of the swiss chard added a nice texture and flavor, and of course nutritional goodness.
Servings: 7-8 big servings.