Lively Up Yourself Lentil Soup
- 2 cups black beluga lentils (or green French 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 (chard, kale, etc), rinsed well, deveined, finely chopped
- Saffron Yogurt
- a pinch of saffron (30-40 threads)
- 1 tablespoon boiling water
- two pinches of salt
- 1/2 cup 2% Greek Yogurt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Beluga lentils, black (2 cups)
- Onion, large (1)
- Tomatoes (1 28-ounce can)
- Cooking & Baking
- Olive oil, extra virgin (1 tablespoon)
- Saffron (1 pinch)
- Salt (2 pinches)
- Sea salt, fine-grain (1 teaspoon)
- Drinks
- Water (2 1/16 cups)
- Dairy
- 2% greek yogurt (1/2 cup)
- Saffron yogurt (1)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published January 3, 2008 (5 years ago).
119 people saved this recipe.
