Red Lentil Soup with Harissa Yogurt

Ingredients

• 1
  
  tablespoon olive oil
  
• 3
  
  large shallots, chopped
  
• 2
  
  cloves garlic, minced
  
• 2
  
  teaspoons turmeric
  
• 1/2
  
  teaspoon hot paprika
  
• 1
  
  generous pinch saffron threads
  
• 1/4
  
  teaspoon fine-grain sea salt
  
• 1
  
  quart low-sodium vegetable stock (pref. organic)
  
• 2
  
  cups water
  
• 1 1/2
  
  cups red lentils, picked over and rinsed
  
• 1/2
  
  cup plain Greek yogurt
  
• 1
  
  tablespoon harissa (North African pepper-spice paste)
  
• 1/2
  
  small lemon, juiced
  
• 2
  
  teaspoons water
  

Directions

1. Heat oil in a stockpot over medium heat. Add shallot, and cook until it’s soft and golden, about 5 minutes. Add garlic, and cook until it’s fragrant and tender, about 2 minutes. Add spices and salt, stirring well, and cook 1 minute. Add stock, water, and lentils.
2. Increase heat to high, and bring to a boil. Lower heat to medium-low, and simmer until lentils are soft and falling apart, about 30 to 40 minutes. Taste, and add more salt if needed.
3. In a small bowl, whisk together yogurt, harissa, lemon juice, and water. Add more water if needed to reach a drizzle-able consistency. To serve, ladle soup into serving bowls and drizzle with yogurt.