Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons unsalted butter
  • 1 medium white onion (, chopped)
  • 3 carrots (, chopped)
  • 3 celery ribs (, chopped)
  • 4 garlic cloves (, minced)
  • 3 plum tomatoes (, stems removed cut into qaurters)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ancho chile powder
  • 2 cups red lentils
  • 8 cups vegetable stock
  • 2 lemons (, wedged)
  • 1 cup tzatziki*
  • 1 teaspoon fine sea salt

Instruction

  • In dutch oven, melt the butter over medium-high heat.  Add onion, carrots, celery, garlic and tomatoes.  Saute over medium heat, stirring as necessary until ingredients soften, approximately 10 minutes.
  • Add cumin, coriander and chile powder, cook until fragrant, 3 minutes.
  • Add lentils and vegetable stock. Simmer over moderately low heat until the lentils are very soft, approximately 30 minutes. Stir 2-3 times to prevent lentils from sticking together.
  • Remove from heat and allow to cool for 10 minutes.
  • Using an immersion blender, puree the mixture directly in the Dutch oven. Season with fine sea salt.
  • Serve in a small soup bowl with a dollop of cold tzatziki in the center and fresh lemon wedges. Squeeze lemon juice onto soup right before eating.
  • If you've tried this recipe, come back and let us now how it was!