Lentil Soup with Swiss Chard and Saffron Yogurt

  • 1 cup lentils
  • ½ large yellow onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 Tbsp fresh thyme, chopped
  • 1 bay leaf
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ cup white wine
  • 1 14 oz can diced tomatoes
  • 4 cups chicken stock (or 2 cups veg stock and 2 cups water)
  • 1 bunch swiss chard, stems removed
  • Juice of half a lemon
  • 3 Tbsp warm water
  • 1 pinch saffron threads
  • 1 cup plain strained Greek yogurt
  • Kosher salt and fresh cracked black pepper

In a small cup, add the saffron threads to the warm water and set aside to let bloom. In a large pot over low heat, sauté onions, carrots, celery, garlic, thyme and bay leaf until tender and fragrant. Add lentils, white wine and tomatoes. Cover the pot and simmer for about 5 minutes. Add the chicken stock, cover again and cook 20-30 minutes or until lentils are tender and no longer sandy in texture. Chop the swiss chard leaves into bite sized pieces and add to soup. Cook just a few minutes more, add lemon juice and season with salt and pepper to taste. Combine saffron water and yogurt and small pinch of salt and mix until smooth and even in color. Portion soup into bowls and top each one with a dollop of yogurt.

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