Purple Lentil Soup with Harissa Yogurt

System:

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

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