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
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