lentil soup with dried mint and lemon.
Ingredients:
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons dried mint
- Juice of 1 lemon
- Fresh mint leaves, for garnish
Instructions:
1. In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. Add the diced carrots and celery to the pot, and cook for a few minutes until they start to soften.
3. Rinse the red lentils thoroughly under cold water, and then add them to the pot.
4. Pour in the vegetable broth, and season with cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
6. Meanwhile, in a small pan, heat some oil over medium heat. Add the dried mint and cook for a minute or two until it becomes fragrant. Remove from heat and set aside.
7. Once the lentils are cooked, use an immersion blender or a regular blender to puree the soup until smooth and creamy.
8. Stir in the lemon juice, adjusting the amount to your taste preferences.
9. Serve the lentil soup hot, garnished with a sprinkle of dried mint and fresh mint leaves on top.