RED LENTIL SOUP WITH CILANTRO-PEPITA PESTO

by Hope Bailey, Executive Chef, Pink Salt Cuisine

Ingredients

To Make the Soup

  • 2 Tablespoons olive oil
  • 1 small onion, chopped
  • 1 Tablespoon garlic, smashed
  • 1 Tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • pinch of red chili flakes
  • 1 (15-oz.) can crushed tomatoes
  • 6 cups vegetable broth
  • 2 cups red lentils, rinsed and sorted
  • juice of 1 lemon
  • salt and pepper to taste
  • cilantro-pepita pesto (recipe below)
  • unsweetened coconut yogurt and micro greens, to garnish

To Make the Cilantro-Pepita Pesto

  • 1 large bunch cilantro
  • 1/4 cup toasted pepitas
  • 4 garlic cloves
  • 1/2 serrano chili, to taste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil

Directions

To Make the Soup

  1. Sauté onion in olive oil on medium heat until translucent.
  2. Add garlic, ginger, and spices.
  3. Sauté until fragrant.
  4. Add tomatoes, broth, and lentils, and simmer until lentils are tender. Allow to cool.
  5. Purée in a high-speed blender until smooth. Add water as needed to achieve desired consistency.
  6. Add lemon juice, salt, and pepper to taste.
  7. Garnish with cilantro pesto, coconut yogurt, and micro greens.

To Make the Cilantro-Pepita Pesto

  1. Place cilantro, pepitas, garlic, serrano, salt, and pepper in a blender.
  2. Blend on low speed and gradually add oil. Increase speed as needed to emulsify.
  3. Drizzle over hot soup. Any remaining pesto should be stored in an airtight container in the refrigerator.
  • Ingredients:

    To Make the Soup

    • 2 Tablespoons olive oil
    • 1 small onion, chopped
    • 1 Tablespoon garlic, smashed
    • 1 Tablespoon fresh ginger, grated
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ground turmeric
    • 2 teaspoons paprika
    • pinch of red chili flakes
    • 1 (15-oz.) can crushed tomatoes
    • 6 cups vegetable broth
    • 2 cups red lentils, rinsed and sorted
    • juice of 1 lemon
    • salt and pepper to taste
    • cilantro-pepita pesto (recipe below)
    • unsweetened coconut yogurt and micro greens, to garnish

    To Make the Cilantro-Pepita Pesto

    • 1 large bunch cilantro
    • 1/4 cup toasted pepitas
    • 4 garlic cloves
    • 1/2 serrano chili, to taste
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup olive oil
  • Directions:

    To Make the Soup

    1. Sauté onion in olive oil on medium heat until translucent.
    2. Add garlic, ginger, and spices.
    3. Sauté until fragrant.
    4. Add tomatoes, broth, and lentils, and simmer until lentils are tender. Allow to cool.
    5. Purée in a high-speed blender until smooth. Add water as needed to achieve desired consistency.
    6. Add lemon juice, salt, and pepper to taste.
    7. Garnish with cilantro pesto, coconut yogurt, and micro greens.

    To Make the Cilantro-Pepita Pesto

    1. Place cilantro, pepitas, garlic, serrano, salt, and pepper in a blender.
    2. Blend on low speed and gradually add oil. Increase speed as needed to emulsify.
    3. Drizzle over hot soup. Any remaining pesto should be stored in an airtight container in the refrigerator.
  • Credit:

    by Hope Bailey, Executive Chef, Pink Salt Cuisine

 

 

 

 

 

 

 

VegWorldMag VERTICAL

Grab a Free Digital
Subscription to VEGWORLD Magazine

Enter your first name & email for instant access

Invalid Input

Please enter your email address.

Invalid Input

We will never spam or use your email for solicitation. VEGWORLD will update you with our newsletter loaded with free recipes and motivation.