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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