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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.
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)
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.
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