Source: adapted from Cafe Zupas
2 tablespoons butter
1 large yellow onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tablespoon + 1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon chili powder
3/4 teaspoon garlic powder
1 1/4 teaspoon cumin
black pepper to taste
8 cups low sodium chicken stock
12 ounces red lentils
1 (28 oz) can diced tomatoes
3 ounces (half of a 6 oz. can) tomato paste
2 cups cream
sour cream or plain yogurt for garnish, if desired
Melt butter in a large stock pot over medium heat. Add onion, celery, and carrots, and sauté for about 10 minutes, stirring frequently.
In a small bowl mix the sugar, salt, chili powder, garlic powder, cumin, and black pepper. Add spices to vegetables and stir to coat.
Add chicken stock, lentils (do not pre-soak them), diced tomatoes, and tomato paste. Bring to a boil over high heat. Reduce heat and simmer uncovered for about 45 minutes, stirring occasionally.
Stir in heavy cream and simmer for another 3 minutes. Garnish with sour cream or plain yogurt, if desired.
Makes about one gallon of soup.
The Food Charlatan