Saute one onion, 2 cloves of garlic, 3 stalks of celery, 2 large carrots, 1 large potato all chopped in olive oil. Add a teas of cumin and coriander and 2 T of tomato paste. Add one cup of red lentils. Stir to coat with oil. Add 4 cups stock of your choice. I used vegetable. I also added water, about 2 cups as this got thick. Simmer for 45 minutes or until the potato is done. Add 6 T of fresh chopped flat leaf parsley and 3 T of fresh mint. Salt and Pepper if you feel it’s needed.
What I love about lentils is how fast cooking they are. No need to soak. The red lentils are just beautiful and a bit milder flavored than the green.
The mint is what makes this soup.
Could be topped with yogurt. I personally liked it plain