👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

   💡 Tip: Sweating the vegetables first builds a good flavor base for the soup.
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Be careful not to burn the garlic.
3. 3

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

   💡 Tip: Cooking the tomato paste deepens its flavor.
4. 4

   Add the rinsed lentils, canned chopped tomatoes, broth, dried mint, and bay leaf to the pot. Stir everything together.

   💡 Tip: Ensure lentils are well rinsed to remove any debris.
5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender.

   💡 Tip: Simmering gently allows the flavors to meld and the lentils to cook through.
6. 6

   Remove the bay leaf. Season the soup generously with salt and black pepper to taste.

   💡 Tip: Taste and adjust seasoning as needed. Lentils absorb a lot of salt.
7. 7

   For a thicker soup, you can mash some of the lentils against the side of the pot with a spoon, or use an immersion blender to partially blend the soup.

   💡 Tip: Partial blending gives a creamy texture without making the soup completely smooth.
8. 8

   Ladle the soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

   💡 Tip: A squeeze of fresh lemon juice just before eating brightens the flavors.