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Afghan Red Lentil Soup

with Cumin, Mint, and Lemon

Afghan Red Lentil Soup

Warm red lentil soup brightened with cumin, fresh mint, and a squeeze of lemon for a cozy, tangy bowl with fragrant Middle Eastern-inspired flavor.

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Ingredients

For 2 servings

  • 6 ounce Carrots
  • 1 stalk Celery
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Mint
  • 2 clove Garlic
  • 1 unit Lemon
  • 1 cup Lentils
  • ½ ounce Mint
  • 1 can Whole Peeled Tomatoes
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Olive Oil
Afghan Red Lentil Soup
PDF
DifficultyEasy
Total Time45m
Calories530
Protein29g
Carbs93g
Fat8g
Tags:
VeganGluten-freeCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win

Swaps and substitutions

For a different allium profile, swap the onion for leeks or shallots if you eat them, and use fennel or extra celery for a milder base. If avoiding garlic, leave it out and boost flavor with more cumin, lemon, and fresh mint; use no-salt-added tomatoes for lower sodium.

What to serve with it

Serve with warm gluten-free flatbread, a crisp cucumber-tomato salad, or a simple grain bowl to make it more filling. A spoonful of dairy-free yogurt and extra lemon on the side add cool contrast to the bright, spiced broth.

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