Afghan Red Lentil Soup

🥘 Ingredients

• black pepper
  1 tsp
• carrots
  2 unit
• celery
  2 stalks
• cumin
  1 tsp
• dried mint
  1 tsp
• garlic
  3 cloves
• lemon
  1 unit
• lentils
  1½ cups
• mint
  1 bunch
• olive oil
  1 tbsp
• salt
  1 tsp
• water
  2 c
• whole peeled tomatoes
  14 oz
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Prep the veggies: halve, peel, and dice the yellow onion . Peel the carrots then finely dice. Finely chop the celery . Mince or grate the garlic . Zest the lemon then halve. Slice one half into 4 wedges. Thinly slice the mint , reserving a few leaves for garnish.

   yellow onion: 1 unit, carrots: 2 unit, celery: 2 stalks, garlic: 3 cloves, lemon: 1 unit, mint: 1 bunch
2. 

   2

   Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrot and cook, tossing, for ⏱️ 5 minutes until softened. Add the cumin and cook for ⏱️ 30 seconds , until fragrant. Season with salt and black pepper .

   olive oil: 1 tbsp, cumin: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Add the whole peeled tomatoes and the dried mint to the pot. Using a potato masher or wooden spoon, break up the tomatoes until almost smooth. Add the lentils and 2 cups water to the pot. Bring to a boil then reduce to a simmer for ⏱️ 30 minutes , stirring occasionally, until the lentils are tender. Season with salt and pepper.

   whole peeled tomatoes: 14 oz, dried mint: 1 tsp, lentils: 1½ cups, water: 2 c
4. 

   4

   Add the sliced mint and the juice of half the lemon and stir to combine. TIP: If you have a blender, you can blend the soup for a creamier consistency!
5. 5

   Ladle the soup into bowls and garnish with lemon zest (to taste), reserved lemon wedges, and fresh mint leaves. Enjoy!