Lentil and Cumin Soup with Pesto

A creamy blended lentil soup flavored with cumin and parsley, topped with homemade basil pesto and yogurt.

Vegetarian Soup Quick High Protein Lentils

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

51.5g

per serving

51.5 g total

Fat

94.6g

per serving

94.6 g total

Protein

31.4g

per serving

31.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Yoghurt

spoonful

LegumesPulses

400

Lentils

1 can, rinsed and drained

Liquids

100

Red Wine

150

Water

NutsSeeds

Parsley

handful fresh, chopped

tsp

Cumin Seeds

bunch

Basil

leaves only

tsp

Chives

chopped, for serving

OilsFats

Olive Oil

3 tbsp

tsp

Oil

drizzle to serve

Method

Simmer lentils, wine, water, parsley, and cumin in a saucepan for five minutes.

Add cream, bring to a boil, then blend in a food processor until smooth.

Blend basil leaves and 45ml oil in a food processor until combined.

Transfer soup to a bowl and stir in some pesto.

Garnish with a spoonful of yogurt, chopped chives, and a drizzle of oil.