There is something about Middle Eastern spices that sends my heart and palate into orbit. The aroma of toasted spices in a savory broth with red lentils in this Egyptian-inspired recipe will transport you to the Nile on a chilly evening along with a few songs by Umm Kulthum on Meatless Monday.
Makes 8 servings
Ingredients:
2 tbsp unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ancho chile powder
Pinch of Saffron
1 pound tomatoes, seeded and diced (on 8 oz can or organic peeled tomatoes
2 cups red lentils (14 ounces)
Salt
Plain yogurt or Labneh, 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 with saffron 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.
