Red Lentil Soup with Saffron

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ¼ teaspoon crushed saffron threads
• ¼ teaspoon ground turmeric
• 4 cups low-sodium no-chicken or chicken broth
• 1 ½ cups water, plus more as needed
• 1 pound red lentils (2 cups), picked over and rinsed
• 5 ounces spinach, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• Plain yogurt & chopped fresh mint for garnish

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