Lemony Black Lentil Soup with Crispy Kale and Yogurt

Ingredients

• 1 medium bunch curly kale (8 to 10 ounces)
• 1 medium yellow onion
• 4 cloves garlic
• 1 small lemon
• 2 cups dried black lentils (about 1 pound)
• 4 tablespoons olive oil, divided, plus more for serving
• 1 1/4 teaspoons kosher salt, divided, plus more as needed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes, plus more for serving
• 6 cups low-sodium chicken or vegetable broth
• 1/2 cup whole or 2% plain Greek yogurt

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