Red Lentil Soup

2 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and cut into rounds
1 red bell pepper, diced
1 tablespoon paprika
1 teaspoon ground cumin
1 cup white wine
2 tomatoes, diced
3 cup red lentils, uncooked and rinsed
2 cup vegetable broth
2 1/2 cup water
Large pinch of saffron threads
1 lemon
Greek style coconut yogurt, for garnish

In a large pot over medium heat add the oil and saute the red pepper flakes, salt, onion, celery, carrots, and bell pepper for 4 minutes. Add the paprika and cumin, saute for another 4 minutes. Add the wine and allow it to boil out a bit. When the wine is reduced by half add the tomatoes and cook another 6 minutes. Next add in the vegetable broth, water, and lentils. Cook on medium with the lid on for 15-20 minutes, until the lentils are soft. Pulse in a blender until desired consistency.  Spoon into bowls and squeeze the juice of a sliced lemon over top, finish with a dollop (or more) or the Greek yogurt.

Serves 6, freezes excellently