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Ingredients
4 tablespoons unsalted butter divided
1 yellow onion chopped
2 carrots peeled and chopped- 6 cups low-sodium vegetable broth
- 1 14.5-oz can fire-roasted diced tomatoes
- 1 ½ cups dried red lentils rinsed
1 ½ teaspoons kosher salt- 1 ¼ teaspoons ground sumac optional, plus more for finishing
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons plain whole-milk Greek yogurt- ¼ cup chopped fresh dill
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and carrots and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Add the broth, tomatoes, lentils, salt and optional sumac. Bring to a simmer over high heat, then lower to medium-low and cover. Simmer for about 15 minutes, until the lentils are soft.
- Take the pot off the heat. Stir in the lemon juice and remaining 2 tablespoons butter until the butter melts.
- Divide among four bowls. Add yogurt and finish with the lemon zest, dill and extra sumac if using.
Notes
Use red lentils for this timing; other varieties take longer and hold their shape differently.
