My neighbor used to make a version of this every January, something she called “the soup for when you’re tired.” Red lentils, cumin, a can of tomatoes, fresh mint at the end. I’ve been chasing that memory ever since and this comes close. Easy fix. It’s warming in the way a blanket is warming, not in the way a hot sauce is warming, and the lemon squeezed in at the end wakes everything up.
How to Make Heartwarming Middle Eastern Style Red Lentil Soup
Rinse the lentils
Red lentils are dusty and can turn the broth cloudy if you skip rinsing. Run cold water over them until it comes out mostly clear. True story. They cook fast once they’re in, usually 20 minutes or so, so keep an eye on the texture.
Fresh mint at the end
Dried mint goes in early with the cumin. Fresh mint is stirred in at the very end, off the heat. Both matter and they do different things to the flavor. Don’t skip the fresh mint if you have it. 
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Middle Eastern style red lentil soup is a hearty and flavorful dish, featuring a blend of cumin, mint, and lemon for a comforting meal in a bowl.
Ingredients
- 1 yellow onion, halved, peeled, and diced
- 8 ounces carrots (168g), 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 (14g), thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add the minced garlic, cumin, and dried mint to the pot. Stir and cook for 1-2 minutes until fragrant.
- Rinse the red lentils under cold water until the water runs clear. Add the lentils to the pot along with the canned tomatoes and their juice. Break up the tomatoes with a spoon.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the lemon zest and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Remove the pot from heat and stir in the fresh mint. Serve the soup hot, garnished with lemon wedges on the side.
Notes
For a thicker consistency, blend a portion of the soup and return it to the pot. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Add a pinch of chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 5 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
This recipe from HelloFresh was republished with permission. It originally appeared as Afghan Red Lentil Soup with Cumin, Mint and Lemon.
Frequently Asked Questions
Do I need to soak red lentils before cooking?
No soaking is required. Red lentils cook quickly and break down naturally, which is exactly what you want for a smooth, thick soup.
What does dried mint add to this soup?
Dried mint is a common seasoning in Middle Eastern lentil soups and adds a subtle herbal note that contrasts the earthiness of the lentils. Fresh mint stirred in at the end is a good alternative.
Can I make this soup in a slow cooker?
Yes. Cook on low for 6 to 8 hours or high for 3 to 4 hours, then blend to your preferred consistency. Add the lemon juice and mint after cooking.
How long does this lentil soup keep in the fridge?
It keeps well for up to 5 days refrigerated. The soup will thicken considerably as it sits, so add a splash of water when reheating.
