Prep the veggies: halve, peel, and dice the onion. Peel the carrots then finely dice. Finely chop the celery. Mince or grate the garlic. Zest the lemon then halve. Slice one half into 4 wedges. Thinly slice the fresh mint, reserving a few leaves for garnish.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrot and cook, tossing, for 4-5 minutes until softened. Add the cumin and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the tomatoes and the dried mint to the pot. Using a potato masher or wooden spoon, break up the tomatoes until almost smooth. Add the lentils, and 2 cups water to the pot. Bring to a boil then reduce to a simmer for 25-30 minutes, stirring occasionally, until the lentils are tender. Season with salt and pepper.

Add the sliced mint and the juice of half the lemon and stir to combine. TIP: If you have a blender, you can blend the soup for a creamier consistency!

Ladle the soup into bowls and garnish with lemon zest (to taste), reserved lemon wedges, and fresh mint leaves. Enjoy!