Mexican Red Lentil Soup with Cilantro Almond Pesto recipes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion , diced
- 2 celery stalks , finely chopped
- 1 large red bell pepper , seeded and finely chopped
- 2 garlic cloves , minced
- 1 tablespoon fresh oregano , finely chopped
- 2 tablespoons tomato paste
- 1 pound (about 2 3/4 cups) red lentils
- 1 can chopped fire-roasted tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/4 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 8 tablespoons Spicy Cilantro-Almond Pesto
Instructions
Mexican Red Lentil Soup with Cilantro-Almond Pesto recipes serves 8 original recipe by Whole Foods.
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