Lentil Soup from Granada

Ingredients

• 1 teaspoon olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 medium carrot, peeled and cut into 1/2-inch dice
• 1 clove garlic, coarsely chopped
• 7 cups homemade or low-sodium canned chicken stock, skimmed of fat
• 1 1/2 cups dried French green lentils, picked over
• 1 teaspoon dried mint, crumbled
• 1 small dried red chile pepper, or 1/8 teaspoon red-pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon sweet paprika
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh mint leaves
• 1 lemon, cut into wedges

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