Red Lentil Soup with Cilantro-Almond Pesto Drizzle


Happy, healthy, and hearty in half an hour. Try it paired with chickpea-flax skillet flatbread. Quantities are flexible. I used 3 T cilantro because that’s what I had leftover from last night’s dinner. With this recipe it’s hard to go wrong.

Serves: 4
Time: 30 minutes (10 active)

Ingredients:

For the soup:
1 small onion, diced
2 c red lentils, rinsed and picked over
1 bay leaf
1/2 t fennel seeds
1/2 t cumin seeds
1 T EVOO
pinch of salt
cayenne to taste
water or stock

For the drizzle:
3 T cilantro
1 handful almonds
1 clove garlic
big pinch of salt
3-5T EVOO

1. Heat EVOO, onion, lentils, bay leaf, fennel seeds, cumin seeds, and cayenne over medium-high heat, stirring regularly, for ~5 minutes, until onions are translucent and mixture is fragrant.
2. Cover with water or stock to 1″ above lentil mixture. Bring to a boil, then simmer 20 minutes.
3. Meanwhile, make the drizzle. Whir all drizzle ingredients except EVOO in a blender. Slowly drizzle in EVOO until mixture is desired consistency (from a thick pesto to a runny-er sauce, as you prefer).
4. Puree soup with an immersion blender. Taste and correct seasonings.
5. To serve, ladle into bowls, and add a dollop of the drizzle on top.

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