Red Lentil Soup With Lemon And Dill

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 Tbsp. unsalted butter, divided

1 medium yellow onion, chopped

2 carrots, peeled and chopped

1 poblano pepper, seeded and chopped

6 cups lower-sodium vegetable broth

1 14.5-oz.can fire-roasted diced tomatoes

1 1/2 cups dried red lentils, rinsed

2 tsp. kosher salt

1 1/2 tsp cayenne pepper

1 1/4 tsp. ground coriander, plus more for garnish

1 tsp. lemon zest

2 Tbsp. fresh lemon juice (from 1 lemon)

6 Tbsp. plain whole-milk Greek-style yogurt

Directions

Heat 2 tablespoons butter in a large pot over medium. Add onion, poblano, 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.

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.

Nutrition

• Calories: 254 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 960 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 9 g
• Total Sugars: 8 g
• Protein: 11 g