Red Lentil Soup Egyptian Style

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My Kitchen in the Rockies
Nutrition per serving    (USDA % daily values)
CAL
306
FAT
16%
CHOL
4%
SOD
16%

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Ingredients for 8 servings

2 Tablespoons butter, unsalted

1 white medium onion, chopped

2 carrots, copped finely

2 celery ribs, chopped finely (I used leeks)

3 garlic gloves, chopped

1 teaspoon cumin, ground

1/2 teaspoon coriander, ground

1/2 teaspoon ancho chile powder

1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)

2 cups ( 14 ounces or 396 g) red lentils

8 cups water

salt

yogurt

lemon wedges

warm pita ( I used organic flour tortillas)

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