Ingredients
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
Preparation
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.
