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Recipe Tags:

Food

Recipe Instructions:

Ingredients
4 Tbsp. unsalted butter, divided

1 medium yellow onion, chopped

2 carrots, peeled 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

1 1/2 tsp. kosher salt

1 1/4 tsp. ground sumac, plus more for garnish (optional)

1 tsp. lemon zest

2 Tbsp. fresh lemon juice (from 1 lemon)

6 Tbsp. plain whole-milk Greek-style yogurt

1/4 cup chopped fresh dill

Directions
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.
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.