Egyptian Red Lentil Soup

To learn about the undiscovered complexity of Egyptian cuisine, dip into this month's issue of Food and Wine. Author Salma Abdelnour takes us to Cairo and beyond, sampling the country's authentic specialties. Looking over the recipe for shorbet ads (Egyptian red lentil soup), I guessed it to be a winner. Preparing a batch on this chilly, overcast Sunday confirmed my suspicions. Just a hint of spice joins red lentils in a most peaceful union. Garnished with whole milk yogurt and a squeeze of fresh lemon, you may find yourself drifting off to an exotic place. Pleasant travels!

Egyptian Red Lentil Soup (Featured in January 2012 issue of Food and Wine):

Serves 8

*2 Tablespoons unsalted butter

*1 med onion, chopped

*2 carrots, finely chopped

*3 celery ribs, finely chopped

*3 garlic cloves, sliced thin

*1 teaspoon ground cumin

*1/2 teaspoon ground coriander

*1/2 teaspoon ancho chili powder

*1 pound tomatoes, seeded and diced (I used blanched frozen garden tomatoes, seeds remaining)

*2 cups red lentils

*sea salt

*Plain whole milk yogurt and lemon wedges for serving

In a heavy soup pot, melt butter over medium heat. Add onion, celery, carrot and garlic. Cook until softened. Add spices. Cook and stir until fragrant. Add tomatoes followed by the lentils and 8 cups of water. Season with sea salt. Bring to a gentle boil, reduce heat to medium low and simmer covered for about 30 minutes.

Slightly cool and puree. Salt to taste.

Serve with a dollop of yogurt, lemon wedges and warm pita.