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.
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| [101cookbooks-recommended San Marzano crushed tomatoes] |
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| [french green lentils cooking] |
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| [saffron brewing] |
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| [30ish strands of saffron + 1tbs boiling water + 1/2c greek yogurt = saffron yogurt] |
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!
looks so good!
ReplyDeleteYou should try it! It is so good -- especially considering how few ingredients it has. The corn muffins are pretty amazing too. Although, how can you go wrong with full-fat buttermilk, I ask?
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