Smoky Red Lentil Soup with Cilantro Swirl
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Recipe by

Annabelle Waugh

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Smoky Red Lentil Soup with Cilantro Swirl

Prep Time: 10 Minutes

Total Time: 6 Hours 10 Minutes

Servings: 6

This super simple, hearty one-pot soup is meatless and dairy-free, but you’d never know from the rich, smoky flavour. Serve it with warmed flatbread for dipping. Sprinkle with freshly ground black pepper, if desired.

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Recipe by

Annabelle Waugh

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Ingredients

Directions

Nutrition

Ingredients

  • 8 cups (2 L) vegetable broth
  • 1 onion, finely chopped
  • 2 white or yellow potatoes, peeled and chopped
  • 2 carrots, chopped
  • 2 cups (500 mL) split red lentils
  • 2 Tbsp (30 mL) smoked or sweet paprika
  • 4 garlic cloves, minced
  • 1/3 cup (75 mL) tomato paste
  • 3 Tbsp (45 mL) lemon juice
  • 3 Tbsp (45 mL) canola oil
  • 3 Tbsp (45 mL) chopped fresh cilantro or parsley
  • 1/4 cup (60 mL) hulled pumpkin seeds (pepitas)

Directions

  1. In a slow cooker, combine broth, onion, potato, carrots, lentils, paprika, garlic, tomato paste, and lemon juice.
  2. Cover and cook on low for 6 hours or until vegetables and lentils are tender and soup has thickened.
  3. Meanwhile, in a small bowl, mix oil and cilantro. Ladle soup into bowls; drizzle with oil mixture and sprinkle with pumpkin seeds.

Quick Tip: Don’t have pepitas on hand? Swap in hulled sunflower seeds or chopped toasted nuts.

Freeze-Ahead - Follow first two steps as directed. Let cool; ladle into airtight containers leaving 1 inch (2.5 cm) headspace. Freeze for up to 2 months. Thaw and reheat before continuing as directed.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 410
  • Total Fat 11 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 60 g
  • Dietary Fibre 15 g
  • Sugar 9 g
  • Protein 22 g
  • Sodium 260 mg
  • Potassium 890 mg
  • Folate 11 mcg

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