Lentil soup with mint
8 servings
30 minutes
Mint lentil soup is a harmonious blend of simplicity and rich flavor. Its roots can be found in Mediterranean and European culinary traditions where mint adds freshness to the dish while lentils provide nutritious proteins. The delicate consistency of the soup combines with the spicy notes of cumin, paprika, and turmeric to create a warming and invigorating taste. A light tang from lemon refreshes the dish while garlic adds depth of flavor. This soup is perfect for cold evenings as well as a light summer lunch. It is not only nutritious but also beneficial for digestion. It can be served with a slice of lemon and chili pepper to add spiciness to taste. Simple to prepare and aromatic, it makes a wonderful addition to any table.
1
Rinse the lentils in cold water, cover with water 2 cm above, and put on the heat. Once it boils, reduce the heat, skim off the foam, and cook covered on low heat for about 20 minutes, adding cold water if necessary.
- Lentils: 500 g
2
Chop bell pepper, tomato, and onion into small cubes and add them to the pot with lentils.
- Onion: 1 piece
- Tomatoes: 1 piece
- Sweet pepper: 1 piece
3
Chop the garlic and put it in the pot.
- Garlic: 4 cloves
4
When the lentils are slightly overcooked and almost ready, add dried mint to the pot, cook for another 5 minutes, then salt it, squeeze the juice of half a lemon, add ground paprika, cumin and turmeric, slightly mash the lentils in the pot with a masher and let it sit for 10 minutes.
- Dried mint: 1 teaspoon
- Salt: to taste
- Lemon: 1 piece
- Ground paprika: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Turmeric: 1 teaspoon
5
Serve with a slice of lemon and dried chili pepper as a seasoning (optional)
- Lemon: 1 piece
- Ground chili pepper: to taste