Afghan Red Lentil Soup

Prep the produce: halve, peel, and dice the onion; peel and finely dice the carrots; finely chop the celery; and mince the garlic.

Zest the lemon, then halve it. Cut one half into wedges for serving. Thinly slice the fresh mint, reserving a few leaves for garnish.

Warm the olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrots; cook, stirring, until softened, 4–5 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Season lightly with salt and pepper.

Add the canned tomatoes and dried mint. Break up the tomatoes with a spoon or masher and bring to a gentle simmer.

Rinse and drain the red lentils. Add them to the pot with the water. Bring to a boil, then reduce to a steady simmer and cook, stirring occasionally, until the lentils are tender and the soup is slightly thickened, 25–30 minutes. Adjust seasoning with salt and pepper.

Stir in the sliced fresh mint and the juice from half the lemon. Simmer 1 minute to meld.

For a creamier texture, blend part or all of the soup with an immersion blender, or transfer carefully to a stand blender in batches.

Ladle into bowls and garnish with lemon zest, reserved mint leaves, and lemon wedges for squeezing at the table.