Name: Egyptian Red Lentil Soup
Total time: 45 min
Yield: 8
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 carrots, finely chopped; 3 celery ribs, finely chopped; 3 garlic cloves, thinly sliced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ancho chile powder; 1 pound tomatoes, seeded and diced; 2 cups red lentils (14 ounces); Salt; Plain yogurt, lemon wedges and warm pita, for serving

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

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Egyptian Red Lentil Soup

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