Egyptian Red Lentil 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)
• Salt
• Plain yogurt, lemon wedges and warm pita, for serving

1. In a large pot, melt the butter.
2. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
3. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes.
4. Add the tomatoes and cook just until softened, 2 minutes.
5. Add the lentils and 8 cups of water and season with salt.
6. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
7. Working in batches, puree the soup.
8. Season with salt and serve with yogurt, lemon wedges and warm pita.

unsalted butter, onion, carrots, celery, garlic, ground cumin, ground coriander, ancho chile powder, tomatoes, red lentils, salt, yogurt

Taken from www.foodandwine.com/recipes/egyptian-red-lentil-soup (may not work)