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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
about 1 1/4 cups soup, plus 1 tablespoon pesto
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.