This is the second time I've made this lentil soup. Last time I skipped the saffron yogurt bit since I didn't have the time or the saffron. However, I now realize how amazing saffron yogurt is, and I highly recommend taking the extra effort to make it. It is delicious.
I followed Heidi's recipe to a t. We even splurged ($3.35!!) on the brand of crushed tomatoes that she recommends: San Marzano. They were good. Also, French green lentils are my favorite lentils and really make a difference in this recipe. Unlike plain old green ones, they really stay together and are a beautiful deep, dark green color.
|[101cookbooks-recommended San Marzano crushed tomatoes]|
|[french green lentils cooking]|
|[30ish strands of saffron + 1tbs boiling water + 1/2c greek yogurt = saffron yogurt]|
|[Lively Up Yourself Lentil Soup]|
|[Corniest Corn Muffins from Smitten Kitchen]|
This was the perfect meal for the end of a dreary, cool Saturday. I'm looking forward to trying variations of this recipe a few more times this spring. Let me know if you try it, too!