One of our favorite restaurants serves red lentil soup prior to the main course. It is delicious. For several years I have made it at home using a recipe that includes quite a bit of fresh ginger root. When I recently tried this recipe from Food and Wine, I preferred it. It is quick, simple, and really good.
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 carrots, finely chopped
- 3 celery ribs, finely chopped
- 3-6 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)
- Plain yogurt (or Greek yogurt), lemon wedges and warm pita, for serving
1. 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.