Today's Secret Ingredient: Dried Mint


Everyone knows the refreshing taste and aroma of fresh mint. In the winter months, dried mint is especially useful and tasty in hearty soups. The heat releases the heady scent and flavor of the leaves. My favorite winter soup is my mother's red lentil with dried mint. Simple, delicious, and beautiful.

Selva's Red Lentil Soup

Flavorful dried mint

Serves 2-3

1 medium onion, chopped

2 garlic cloves, thinly sliced
2 tablespoons olive oil

1 cup red lentils (Whole Foods sells in bulk), rinsed thoroughly
4 cups water
2-3 medium shredded carrots
juice of one lemon
2 teaspoons cumin

1 tablespoon crushed dried mint (rub in palms to crush finely, removing any stalks)

salt to taste

In a 2-quart pan, saute the onion and garlic in olive oil til soft. Add rinsed and drained red lentils, water and shredded carrots. Stir. Cover and simmer for 40 minutes, until thick. During last five minutes of cooking, add the lemon juice, cumin and dried mint. Add salt to taste. Puree if desired. Serve immediately. Suitable for freezing.

 

Red lentils