In fine-mesh sieve, rinse lentils, removing any tiny stones and possible debris. In heavy saucepan, heat 1 Tbsp oil over medium-high heat until shimmering. Add 2 strips lemon peel and garlic and sauté for 1 minute, until aromatic. Stir in lentils, cumin, thyme, and oregano and sauté for another minute to evenly coat lentils with oil. Stir in broth and bring to a boil. Reduce heat to medium and simmer, uncovered, for 20 to 25 minutes, or until lentils are tender but still firm. Drain and set aside. Remove herb stems from cooked lentils and discard.

While lentils are cooking, place yogurt in small bowl. Very finely mince remaining strip of lemon peel. Add to yogurt along with kosher salt. Stir to blend, and then refrigerate.

3. When ready to serve, smooth yogurt onto shallow platter. Scatter warm lentils over top. Drizzle with remaining 1 Tbsp olive oil. Sprinkle with fresh mint leaves and scatter with red pepper flakes, a couple pinches flaked salt, and fresh pepper (if using).