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. 
Hearty Red Lentil Soup with Cumin and Mint
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and nourishing soup made with red lentils and tomatoes, warmly spiced with cumin and brightened with fresh mint. Perfect for a quick and satisfying meal.
Ingredients
- 1 yellow onion
- 8 ounces (227g) carrots
- 1 stalk celery
- 2 cloves garlic
- 1 cup (237ml) red lentils
- 1 can whole plum tomatoes (14 oz / 397g)
- 1 teaspoon (5ml) cumin
- 1 teaspoon (5ml) dried mint
- 1 lemon
- 1/2 ounce (14g) fresh mint
- 1 tablespoon (15ml) vegetable stock concentrate
- 1 tablespoon (15ml) oil
Instructions
- Dice the onion, peel and chop the carrots, and slice the celery. Mince the garlic. Rinse the red lentils in a fine-mesh sieve under cold water.
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, and dried mint. Stir for 30 seconds until fragrant. Crush the canned tomatoes by hand and add them with their juices. Stir in the vegetable stock concentrate and 4 cups of water.
- Add the rinsed lentils. Bring everything to a boil, then reduce to a simmer. Cook uncovered for 18 to 20 minutes until the lentils have broken down and the soup is thick.
- Squeeze in the lemon juice and season with salt and pepper. Ladle into bowls and top with torn fresh mint leaves.
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: 20 minutes
- Category: Main Course
- 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.
