This recipe is one of my favorites, I don’t know why I don’t make it more often. Hot soup combined with cool tzatziki and tangy lemon juice is a multi note dish your guests will rave about. It also convienantly hides veggies and legumes from those who typically do not eat these items.
- 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
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 don't have tzatziki, use plain Greek yogurt.