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
Units
Scale
- 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