This is a very comforting, hearty and satisfying Red Lentil Sun-Dried Tomato Arugula Pesto Soup. It’s packed with a whole lot of flavor and nutrition.
I use to serve this soup at my restaurant with a fresh French baguette from a local baker. I love the texture and all the different ways you can make red lentil soups. Serve it on its own or with some bread and green a salad.
This soup only takes 30 minutes and is really easy to make. I saute the onions and garlic, add the bouillon and then the water and lentils. While it’s cooking, I make the pesto, chop the tomatoes. When the lentils are soft add the pesto, tomatoes, vinegar and salt. That’s it! So easy, right?
This soup pairs well with a Sauvignon Blanc, Chardonnay or a light Pinot Noir.
Red Lentil Sun-Dried Tomato Arugula Pesto Soup Recipe:
Serves 6 – 8 Servings
- 1/2 White Onion – diced
- 2 Tablespoons + 2 Tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic – minced
- 1 Unsalted Vegetable Bouillon Cube
- 2 Cups Red Lentils
- 8 Cups Filtered Water
- Sun-Dried Tomato Arugula Pesto – recipe below
- 2 Tomatoes – diced
- 1 Teaspoon Balsamic Vinegar
- 1 Tablespoon Sea Salt – or to taste
Sun-Dried Tomato Arugula Pesto
- 1/2 Cup Sun-Dried Tomatoes
- 3/4 Cups Arugula
- 1/2 Cup Raw Almonds or Raw Walnuts
- 1/2 Cup Aged Asiago Cheese – finely shredded
- 3/4 Cup Extra Virgin Olive Oil
- 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Cloves Garlic
- 1/2 Teaspoon Sea Salt or to taste
Instructions:
Add the onions to a 5 1/2 quart pot or Dutch oven with the olive oil and saute on medium-low heat for 5 minutes. Add the garlic and bouillon, mash, then continue cooking for 5 – 7 more minutes until the garlic starts to brown. You can add a touch of water to deglaze the pot.
Rinse the red lentils and add to the pot along with the water. Bring to a boil then reduce heat to medium for 20 – 30 minutes, scoop off the starchy foam.
While the lentils are cooking make the pesto (I often make this the day before) make sure to puree really well. When the lentils are soft, mix in the pesto and turn to low.
Add the 2 tablespoons olive oil, tomatoes, balsamic vinegar and salt.
This soup is great as is or pureed.
Pesto
First, grind the almonds in a food processor or blender to a fairly fine texture, then add all the other ingredients and blend together until it’s smooth.
Health Benefits:
Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber. They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart, the amount of folate and magnesium is very beneficial for cardiovascular health. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells and is a key component in keeping your brain healthy. Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years. years.
