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
Units
Scale
- 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