RED LENTIL SOUP WITH CILANTRO-PEPITA PESTO by Hope Bailey, Executive Chef, Pink Salt Cuisine
To Make the Soup INGREDIENTS
DIRECTIONS
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2 Tablespoons olive oil 1 small onion, chopped 1 Tablespoon garlic, smashed 1 Tablespoon fresh ginger, grated 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground turmeric 2 teaspoons paprika pinch of red chili flakes 1 (15-oz.) can crushed tomatoes 6 cups vegetable broth 2 cups red lentils, rinsed and sorted juice of 1 lemon salt and pepper to taste cilantro-pepita pesto (recipe below) unsweetened coconut yogurt and micro greens, to garnish
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Sauté onion in olive oil on medium heat until translucent. Add garlic, ginger, and spices. Sauté until fragrant. Add tomatoes, broth, and lentils, and simmer until lentils are tender. Allow to cool. Purée in a high-speed blender until smooth. Add water as needed to achieve desired consistency. Add lemon juice, salt, and pepper to taste. Garnish with cilantro pesto, coconut yogurt, and micro greens.
To Make the Cilantro-Pepita Pesto
Photo by Keith Martins / Pink Salt Cuisine
INGREDIENTS
DIRECTIONS
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1 large bunch cilantro ¼ cup toasted pepitas 4 garlic cloves ½ serrano chili, to taste 1 teaspoon salt ½ teaspoon pepper
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½ cup olive oil
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Place cilantro, pepitas, garlic, serrano, salt, and pepper in a blender. Blend on low speed and gradually add oil. Increase speed as needed to emulsify. Drizzle over hot soup. Any remaining pesto should be stored in an airtight container in the refrigerator.