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Mexican Red Lentil Soup with Cilantro-Almond Pesto

Makes 8 servings
Time 1 hr
The bright flavors and colors of this easy soup are ready to wake up any weeknight meal. Canned fire-roasted tomatoes are a simple way to add smoky depth of flavor, and a final swirl of spicy cilantro pesto brightens the earthy spices.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion diced
  • 2 stalks celery finely chopped
  • 1 large red bell pepper finely chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • 2 tablespoons tomato paste
  • 1 pound (about 2 3/4 cups) red lentils
  • 1 (14.5-ounce) can chopped fire-roasted tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 1/4 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 8 tablespoons Spicy Cilantro-Almond Pesto
Method

Heat oil in a large saucepan over medium-high heat. Add onion, celery and red pepper; cook, stirring, until softened, about 5 minutes. Stir in garlic and oregano; cook until fragrant, about 2 more minutes. Add tomato paste; cook, stirring until all ingredients are combined in a thick paste, about 2 more minutes. Add lentils, tomatoes and 6 cups water. Bring the mixture to a boil, reduce heat to low and simmer until lentils are soft, 20 to 25 minutes.

Turn off heat. Stir in cumin, coriander, salt, paprika and cayenne, and allow the soup to rest, covered, for 5 minutes. Serve immediately topped with a swirl of Cilantro-Almond Pesto.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion diced
  • 2 stalks celery finely chopped
  • 1 large red bell pepper finely chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • 2 tablespoons tomato paste
  • 1 pound (about 2 3/4 cups) red lentils
  • 1 (14.5-ounce) can chopped fire-roasted tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 1/4 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 8 tablespoons Spicy Cilantro-Almond Pesto