This delightful soup combines creamy red lentils, fire-roasted tomatoes, and carrots, all enhanced by the tangy and fruity notes of lemon and sumac, a versatile Middle Eastern spice. Adding a dollop of yogurt lends richness, while fresh dill provides a bright finish. This comforting dish promises to be a staple in your weekly meal lineup.
Begin by heating two tablespoons of butter in a large pot over medium heat. Add chopped onion and carrots, cooking and stirring occasionally until they begin to soften, approximately five minutes. Next, add the vegetable broth, tomatoes, lentils, salt, and sumac (if desired). Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it simmer until the lentils are tender, around 15 minutes.
Take the pot off the heat and incorporate the lemon juice and the remaining butter. Serve the soup by dividing it among four bowls. For a finishing touch, top with yogurt, lemon zest, dill, and an optional sprinkle of sumac.
