Afghan Red Lentil Soup

Afghan Red Lentil Soup

with Cumin, Mint, and Lemon

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In this Afghan-inspired soup, pungent herbs and spices elevate humble lentils to new heights. The combination of both dried and fresh mint highlights different qualities of the same ingredient. Relax, curl up, and enjoy!

Tags:VeganGluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 cup

Lentils

1 unit

Yellow Onion

6 ounce

Carrot

1 stalk

Celery

1 unit

Lemon

2 clove

Garlic

½ ounce

Mint

1 can

Whole Peeled Tomatoes

1 teaspoon

Cumin

1 teaspoon

Dried Mint

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2217.52 kJ
Calories530 kcal
Fat8 g
Carbohydrate93 g
Dietary Fiber26 g
Protein29 g
Sodium134 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients
1

Prep the veggies: 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. Slice one half into 4 wedges. Thinly slice the fresh mint, reserving a few leaves for garnish.

Sweat the aromatics
Sweat the aromatics
2

Heat 1 tablespoon 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 liquids
Add the liquids
3

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.

Finish the soup
Finish the soup
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

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