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

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