Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Afghan
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

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

Units Scale

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