Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 cup red lentils, rinsed
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
6 cups vegetable or chicken broth
1 large tomato, chopped (or 1 can diced tomatoes)
1 bay leaf
Salt and black pepper, to taste
1/4 cup fresh mint leaves, chopped (plus extra for garnish)
1 tablespoon lemon juice (optional, for brightness)
Lemon wedges, for serving
Instructions
Prepare the Soup:
1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, carrot, and celery, and cook for another 5 minutes until the vegetables begin to soften.
2. Add Lentils and Spices: Stir in the red lentils, tomato paste, cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to toast slightly.
3. Add Liquids: Pour in the broth and add the chopped tomato (or canned tomatoes) and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender and the soup has thickened.
4. Blend the Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender. If you prefer a chunkier texture, you can skip this step or blend just half of the soup.
5. Add Mint and Seasoning:Stir in the chopped mint and lemon juice (if using). Season the soup with salt and black pepper to taste.
Serve:
1. Garnish: Ladle the soup into bowls and garnish with additional chopped mint. Serve with lemon wedges on the side for an extra burst of freshness.
