Red lentil and mint soup

April 15, 2014

Author Notes: This is a recipe inspired by my neighbour and friend Chrissa, “a professional home cook”. Evangelia

Serves: 4-6 persons

Ingredients

  • 200 grams red lentils
  • 1 big onion (finely chopped)
  • 1 celery (finely chopped, leaves discarded)
  • 1 teaspoon dried mint leaves
  • vegetable stock
  • olive oil
In This Recipe

Directions

  1. Pour the lentils in a pot, cover with water and let cook for 15 minutes
  2. Add the finely chopped vegetables, mint and vegetable stock and let cook for another 30 minutes. Ready! No need for salt, unless it is not included in the vegetable stock. Enjoy warm!

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