Red Lentil Soup With Lemon And Dill

Red Lentil Soup With Lemon And Dill

from realsimple.com
Dinner
30 min
4 servings
254 kcal / serving

A cozy, protein-packed soup to warm you up from the inside out.

Ingredients

  • unsalted butter, yellow onion
  • yellow onion
  • carrots
  • broth
  • 114.5-oz.canfire-roasteddiced tomatoes
  • 5 ½ cupsdried red lentils, rinsed
  • 5 ½ tsp.koshersalt
  • 2 ¾ tsp.groundsumac,plusmore for garnish (optional)
  • 1 tsp.lemon zest plus2 tbsp. fresh juice (from1 lemon)
  • 2 tbsp.fresh juice (from 1 lemon)
  • 6 tbsp.plainwhole-milkgreek-style yogurt
  • ¼ cupchopped fresh dill

Directions

  1. 1

    Heat 2 tablespoons butter in a large pot over medium. Add onion and carrots; cook, stirring occasionally, until starting to soften, about 5 minutes. Add broth, tomatoes, lentils, salt, and sumac, if using. Bring to a simmer over high. Reduce heat to medium-low; cover and simmer until lentils have softened, about 15 minutes.

  2. 2

    Remove from heat and stir in lemon juice and remaining 2 tablespoons butter. Divide soup among 4 bowls and top with yogurt. Sprinkle with lemon zest, dill, and more sumac, if using.