A simple and satisfying lentil soup from Eric Monkaba simmers red lentils with tomatoes and spices for a warm and cozy soup.
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)
Kosher 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.
Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges, and warm pita.
