2 Servings 37 min Cook
1 Medium (2-1/2" dia) Onions
1 1/3 Cup chopped Carrots
1/2 Stalks, large (11 inches long) Celery
2 Clove Garlic
1 Fruit without seeds Lemons
2 Tbsp Spearmint
1 Tbsp Olive Oil
1 Tsp, ground Cumin
1 2/3 Cup Tomatoes
1 Tsp Spearmint
4 1/4 Cup Lentils
2 Cup Water
Halve, peel, and dice the onion.
Peel the carrots then finely dice.
Finely chop the celery.
Mince or grate the garlic.
Zest the lemon then halve.
Cut one half into 4 wedges.
Thinly slice the fresh mint, reserving a few leaves for garnish.
Heat 1 tbsp oil in a large pot over medium-high heat.
Add the onion, garlic, celery, and carrot and cook, tossing, for 4-5 minutes until softened.
Add the cumin and cook for 30 seconds, until fragrant.
Season with salt and pepper.
Add the 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 25-30 minutes, stirring occasionally, until the lentils are tender.
Season with salt and pepper.
Add the sliced mint and the juice of half the lemon and stir to combine.
Optional: blend the soup for a creamier consistency.
Ladle the soup into bowls and garnish with lemon zest (to taste), reserved lemon wedges, and fresh mint leaves.
