Serves: 8
Per Serving: 235 Calories, 3.5g Fat, 14g Protein, 38g Carb, 7g Fiber
Ingredients:
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 cloves of garlic, thinly sliced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ancho chili powder
1 pound tomatoes, seeded and diced
2 cups red lentils (about 14 ounces)
Pinch of sugar, pinch of salt
Squeeze of fresh lemon
Cooking Directions:
- 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 chili 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.
- Working in batches, purée the soup.
- Season with sugar, salt, squeeze of lemon.
- Serve with plain yogurt, lemon wedges, and warm whole wheat pita bread.
Recipe from: foodandwine.com