This is a bowl of comfort. Steaming with red lentils, cumin, mint, and lemon.
By Hello Fresh
Earthy, yet bright and fresh with its combination of spices and herbs, this hearty and satisfying soup is perfect on any day. 
This recipe from HelloFresh was republished with permission. It originally appeared as Afghan Red Lentil Soup with Cumin, Mint and Lemon.
Print- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Afghan Red Lentil Soup is a comforting blend of red lentils, cumin, mint, and lemon, offering an earthy yet bright flavor that’s both hearty and satisfying.
Ingredients
- 1 yellow onion, halved, peeled, and diced
- 8 ounces carrots, peeled and finely diced
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced or grated
- 1 cup red lentils
- 1 can whole plum tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon dried mint
- 1 lemon, zested and sliced into wedges
- 1/2 ounce fresh mint, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- Prep the veggies: halve, peel, and dice the onion. Peel the carrots, then finely dice. Finely chop the celery. Mine or grate the garlic. Zest the lemon, then slice into wedges. Thinly slice the mint, reserving a few leaves for garnish.
- Heat 1 tablespoon oil in a large pot over medium high heat. Add the onion, garlic, celery, and carrot and cook, tossing, 45 minutes, until softened. Add the cumin and cook 30 seconds, until fragrant. Season with salt and pepper.
- Add the tomatoes and the dried mint to the pot. Using a potato masher or wooden spoon break up the tomatoes until almost smooth. Add the lentils, vegetable stock concentrate, and 2 cups water to the pot. Bring to a boil, then reduce to a simmer for 2530 minutes, stirring occasionally, until lentils are tender. Season with salt and pepper.
- Remove the bay leaf from the pot. Add the chopped mint and a squeeze of lemon and stir to combine.
- TIP: If you have a blender, you can blend the soup for a creamy consistency!
- Ladle the soup into bowls and garnish with lemon zest, reserved lemon wedges, and fresh mint leaves. Enjoy!
Notes
For a thicker consistency, blend a portion of the soup before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. You can substitute chicken broth for vegetable broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Afghan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 6 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What type of lentils should I use for Afghan Red Lentil Soup?
You should use red lentils, as they cook quickly and break down to create a creamy texture in the soup.
How can I enhance the flavor of the cumin in the soup?
To enhance the flavor of cumin, you can toast the seeds in a dry pan for a few minutes before adding them to the soup, which will release their essential oils and deepen their flavor.
Is it necessary to add lemon juice to the soup?
Yes, adding lemon juice at the end brightens the flavors and balances the earthiness of the lentils, making it an essential component of the recipe.
