Libyan Lentil Soup with Dried Mint and Tomato

Name: Libyan Lentil Soup with Dried Mint and Tomato
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Libyan
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 1½ cups (210 g) yellow onion, finely diced (about 1 large onion); ¾ cup (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice (about 1 medium); 1 large stalk (60 g) celery stalk, cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, minced; 3 tablespoons (48 g) tomato paste; 1 teaspoon (3 g) ground turmeric; 1½ teaspoons (3½ g) ground cumin; 1 teaspoon (2½ g) sweet paprika; ½ teaspoon (1 g) black pepper, freshly ground; 1 cup (245 g) canned crushed tomatoes; 1½ cups (300 g) brown lentils, rinsed and drained; 7 cups (1650 ml) water, plus up to 1 cup (240 ml) more to thin; 2 teaspoons (12 g) fine sea salt, divided: ¼ teaspoon, 1¼ teaspoons and ½ teaspoon; plus more to taste; 1 large (100 g) lemon, cut into 6 wedges; 2 tablespoons (30 ml) extra-virgin olive oil; 1½ tablespoons (3 g) dried mint, crushed between your fingers; ½ teaspoon (1 g) red pepper flakes or Aleppo pepper (optional)

From the MyKitchenBank Kitchen

A warming, golden Libyan-style soup of brown lentils simmered with onion, tomato paste, turmeric and cumin, then finished with a sizzling dried mint and olive oil drizzle and a squeeze of lemon. Hearty, vegan and ready in about an hour and fifteen minutes.

Prep: 15 min
Cook: 55 min
Wait: 5 min
Total: 1 hr 15 min
Makes: About 9 cups (2.1 liters), serving 6

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Ingredients

6 servings

For the soup
¼ cup (60 ml) extra-virgin olive oil
1½ cups (210 g) yellow onion, finely diced (about 1 large onion)
¾ cup (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice (about 1 medium)
1 large stalk (60 g) celery stalk, cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, minced
3 tablespoons (48 g) tomato paste
1 teaspoon (3 g) ground turmeric
1½ teaspoons (3.5 g) ground cumin
1 teaspoon (2.5 g) sweet paprika
½ teaspoon (1 g) black pepper, freshly ground
1 cup (245 g) canned crushed tomatoes
1½ cups (300 g) brown lentils, rinsed and drained
7 cups (1650 ml) water, plus up to 1 cup (240 ml) more to thin
2 teaspoons (12 g) fine sea salt, divided: ¼ teaspoon, 1¼ teaspoons and ½ teaspoon; plus more to taste
To finish
1 large (100 g) lemon, cut into 6 wedges
2 tablespoons (30 ml) extra-virgin olive oil
1½ tablespoons (3 g) dried mint, crushed between your fingers
½ teaspoon (1 g) red pepper flakes or Aleppo pepper (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy pot or Dutch oven with lid
Fine-mesh sieve
Wooden spoon
Small skillet or saucepan (6-inch / 15 cm) for the mint oil
Immersion blender or standard blender (optional)

Steps

Before you start

Rinse the lentils in a fine-mesh sieve under cold water and pick out any small stones or debris.
Dice the onion, carrot and celery and mince the garlic before you turn on the heat; the base cooks quickly.
Use good dried mint (green, fragrant, not dusty brown). Crush it between your palms just before using to wake up the aroma.
Add salt in stages: some at the start, some with the lentils and the rest at the end, since tomato paste varies in saltiness.

1
Soften the vegetables
- Set the pot over medium heat and add the ¼ cup (60 ml) olive oil.
- Add the onion, carrot, celery and ¼ teaspoon of the salt.
- Cook, stirring often, for 8 minutes until the onion is soft, translucent and just starting to turn golden at the edges.
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Ready when: Onion is translucent and soft, with a few golden edges.
Tip: If the vegetables brown quickly, lower the heat; dark bits make the soup bitter.
2
Bloom garlic and spices
- Stir in the garlic, turmeric, cumin, paprika and black pepper.
- Cook for 1 minute, stirring constantly, until very fragrant.
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Ready when: Spices smell toasty and the oil turns deep golden.
Tip: Don't walk away; ground spices scorch in seconds.
3
Cook the tomato
- Add the tomato paste and stir it into the vegetables.
- Cook for 2 minutes, stirring, until it darkens to brick red and sticks slightly to the pot.
- Stir in the crushed tomatoes and cook 2 more minutes, scraping up any browned bits.
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Ready when: Paste turns brick red and the mixture looks thick and jammy.
4
Add lentils and water
- Add the rinsed lentils and 7 cups (1650 ml) water, along with 1¼ teaspoons of the salt.
- Stir well and raise the heat to high until the soup comes to a boil, about 6 minutes.
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Ready when: Large bubbles break across the surface.
Tip: Skim off any gray foam that rises so the soup tastes clean.
5
Simmer until tender
- Reduce the heat to medium-low, partially cover the pot, and simmer for 35 minutes, stirring every 10 minutes.
- Add up to 1 cup (240 ml) more water if the soup gets thicker than you like.
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Ready when: Lentils are completely soft, mash easily against the pot side, and the soup is thick and stew-like.
Tip: Old lentils may need 10 extra minutes; keep simmering until they mash easily.
6
Partially blend
- Turn off the heat.
- Blend about one-third of the soup with an immersion blender using 3 or 4 short pulses, leaving plenty of whole lentils.
- Alternatively, mash against the side of the pot with a spoon.
- The texture should be creamy but still hearty.
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Ready when: Soup looks thick and creamy with whole lentils still visible.
Tip: If using a standard blender, vent the lid and blend in small batches; hot soup expands.
7
Make the mint oil
- In a small skillet over medium-low heat, warm the 2 tablespoons (30 ml) olive oil for 1 minute.
- Remove from the heat, add the crushed dried mint and the pepper flakes, if using, and swirl for 15 to 20 seconds; it should sizzle gently and smell bright.
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Ready when: Mint sizzles softly and smells fragrant; it should stay green, not brown.
Tip: Take the pan off the heat before adding the mint; burnt mint turns bitter.
8
Season and rest
- Stir half of the mint oil into the soup.
- Taste and add the remaining ½ teaspoon salt or more as needed.
- Cover and let it stand off the heat for 5 minutes so the flavors meld.
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Ready when: Soup tastes well seasoned, with a clear mint aroma.
9
Serve
- Ladle the soup into warm bowls.
- Drizzle each with the remaining mint oil and serve with a lemon wedge to squeeze in at the table.
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Tip: Don't skip the lemon: acid lifts the earthy lentils.

Good to know

Tips

Rinse lentils well and skim foam for a clean-tasting, bright-colored soup.
Don't skip cooking the tomato paste until brick red; it gives depth and removes any raw, tinny flavor.
The soup thickens as it sits, so keep a little hot water on hand to loosen it.
Serve with crusty bread or Libyan-style khobz for a complete meal.

Make ahead

Make the soup through the partial blending step up to 3 days ahead and refrigerate. Reheat gently, thin with water, then make the mint oil fresh and finish with lemon just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freeze without the mint oil). Reheat in a pot over medium-low heat, stirring, adding a splash of water as it will thicken considerably.

Substitutions

brown lentils → green or French green lentils. Same amount; they hold their shape better and may need 5–10 extra minutes. Red lentils cook faster and turn creamy, so cut simmering to 20 minutes.
dried mint → 1 tablespoon chopped fresh mint stirred in at the end. Fresh is milder; add it to the finished soup instead of sizzling it in oil.
canned crushed tomatoes → 1 cup (240 ml) tomato passata or 2 fresh grated ripe tomatoes. Cook down a minute longer if using fresh tomatoes.
water → low-sodium vegetable broth. Gives deeper flavor; reduce the salt and season at the end.