New This Month

Lentil Soup from Granada

A squeeze of lemon and a bit of chopped mint garnish this healthy soup.

  • Servings: 6

Source: Martha Stewart Living, April 1996


  • 1 teaspoon olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 1 medium carrot, peeled and cut into 1/2-inch dice
  • 1 clove garlic, coarsely chopped
  • 7 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups dried French green lentils, picked over
  • 1 teaspoon dried mint, crumbled
  • 1 small dried red chile pepper, or 1/8 teaspoon red-pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 lemon, cut into wedges


  1. Heat oil in a stockpot over medium-low heat. Add onions, carrots, and garlic. Saute, stirring occasionally, until onions are translucent, about 6 minutes.

  2. Add stock and stir in lentils, dried mint, chile pepper or red-pepper flakes, salt, and pepper. Simmer until lentils are tender, about 45 minutes.

  3. Remove chile pepper (if used) and discard. Remove soup from heat, stir in paprika and lemon juice; adjust seasoning if desired. Serve immediately garnished with fresh mint and lemon wedges.

Reviews Add a comment