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Red Lentil Soup with Lemon and Dill
  • 4 Tbsp. unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 6 cups lower-sodium vegetable broth
  • 1 14.5-oz.can fire-roasted diced tomatoes
  • 1 ½ cups dried red lentils, rinsed
  • 1 ½ tsp. kosher salt
  • 1 ¼ tsp. ground sumac, plus more for garnish (optional)
  • 1 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 6 Tbsp. plain whole-milk Greek-style yogurt
  • ¼ cup chopped fresh dill
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