Smoky Red Lentil Soup with Cilantro Swirl – Lentils.org

Smoky Red Lentil Soup with Cilantro Swirl

  By annabellewaugh      

October 31, 2016

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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.

  • Prep: 10 Minutes
  • Cook: 6 Hours

  • 10 Minutes

    6 Hours

    6 Hours 10 Minutes

  • Yields: 6
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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.

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)

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories410
Sodium260 mg
Potassium890 mg
Protein22 g
Cholesterol0 mg
Sugar9 g
Total Fat11 g
Saturated Fat1 g
Total Carbohydrates60 g
Dietary Fiber15 g