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