1medium potato150 g, peeled, rinsed and cut into small cubes
6small garlic clovespeeled and crushed
1tablespoondried mintcrushed between the palm of your hands
To a medium pot add the lentils, rice, onions, potatoes and the water. Cover and bring to a boil over high heat. Reduce heat to medium-low and continue cooking for about 30 minutes, or until the lentils are soft.
Heat the butter in a frying pan over moderate heat and sauté the garlic for 1 minute. Add garlic to the soup and season with the salt and black pepper. Simmer, uncovered, over moderate heat for about 5 minutes, stirring occasionally. Season to taste if necessary.
Add the crushed mint and lemon juice and serve immediately.