Ingredients

  • 2 carrots - diced
  • ½ teaspoon cayenne - optional
  • 2 teaspoons cumin
  • 1 tablespoon dried mint
  • 2 tablespoons lemon juice
  • 1 cup Bob's Red Mill Red Lentils
  • 4 cups chicken broth - low sodium
  • 1 medium onion - diced
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 2 yukon gold potatoes - cubed

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil).Saut onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
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  • Length: 5 minutes

Step 2

  • Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sauting for 2-3 minutes.Using a wooden spoon, stir tomato paste into the pot and cook for 1-2 minutes so that the paste can absorb the flavors of the other ingredients.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • Pour in chicken broth, give the entire mixture a stir, then increase heat to high bringing the soup to a boil. and bring entire pot to a boil. Reduce heat to low and simmer until potatoes and lentils are cooked through, 15-20 minutes.
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  • Length: 20 minutes

Step 4

  • Remove pot from the heat and add mint and lemon juice.Puree until smooth using a handheld blender. Check for seasoning and adjust accordingly before serving.
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