---
title: Afghan Red Lentil Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/afghan-red-lentil-soup-55b91feeae92708e3a8b456a
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Easy
allergens: []
tags:
  - Vegan
  - Gluten-free
rating: 3.5
rating_count: 563
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Earthy lentils balanced with bright lemon and fresh mint
image: "data/recipes/afghan-red-lentil-soup.jpg"
---
Prep the veggies: halve, peel, and dice the @yellow onion{1%unit}. Peel the @carrots{2%unit} then finely dice. Finely chop the @celery{2%stalks}. Mince or grate the @garlic{3%cloves}. Zest the @lemon{1%unit} then halve. Slice one half into 4 wedges. Thinly slice the @mint{1%bunch}, reserving a few leaves for garnish.

Heat 1 tablespoon @olive oil{1%tbsp} 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{1%tsp} and cook for ~{30%seconds}, until fragrant. Season with @salt{1%tsp} and @black pepper{1%tsp}.

Add the @whole peeled tomatoes{14%oz} and the @dried mint{1%tsp} to the pot. Using a potato masher or wooden spoon, break up the tomatoes until almost smooth. Add the @lentils{1½%cups} and 2 cups @water{2%cups} 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.

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!

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