1lbtomatoesseeded and diced, or canned whole tomatoes
2cupsred lentils14 ounces
8cupschicken or vegetable broth
Salt and pepper to taste
Instructions
In a large pot, heat the butter or olive oil. Add the onion, carrots, red pepper, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
Add the spices and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes.
Add the lentils and chicken or vegetable stock and season with salt and pepper. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Working in batches, puree the soup in a blender. Return to the pot to keep hot. Serve hot with yogurt or sour cream, warm pitas or tortilla chips, or whatever you like.