Zesty and flavorful this is the perfect recipe for this week!
2 tablespoons unsalted margarine
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 or chili powder
1 pound tomatoes, seeded and diced
2 cups red lentils (14 ounces)
Tofutti sour cream or plain yogurt, lemon wedges and warm pita, for serving
In a large pot, melt the margarine. 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 until the lentils are very soft, 30 minutes.
Working in batches, purée the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.