toodle.

Lentil and Cumin Soup with Pesto

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

VegetarianSoupQuickHigh ProteinLentils

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 51.5 grams 51.5 grams
Fat 94.6 grams 94.6 grams
Protein 31.4 grams 31.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
ml
Double Cream
15
ml
Yoghurt
spoonful
LegumesPulses
400
g
Lentils
1 can, rinsed and drained
Liquids
100
ml
Red Wine
150
ml
Water
NutsSeeds
10
g
Parsley
handful fresh, chopped
1
tsp
Cumin Seeds
1
bunch
Basil
leaves only
1
tsp
Chives
chopped, for serving
OilsFats
45
ml
Olive Oil
3 tbsp
1
tsp
Oil
drizzle to serve

Steps

  • 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.