Red Lentil Gazpacho
Prep Time 15 minutes
Cook Time 5 minutes
servings
Ingredients
- 1/2 cup lentils, red, soaked overnight
- 3 cloves garlic, divided
- 1 1/2 cups water
- 2 bay leaf, optional
- salt, sea
- 3 large to medium tomatoes, heirloom; roughly chopped
- 1 medium cucumber, peeled and roughly chopped
- 1 bell pepper, red; seeded and roughly chopped, reserve some for garnish
- 1 small chili pepper, red; seeded (or substitute ΒΌ tsp red pepper flakes per pepper)
- 1/4 cup sun dried tomatoes, soft
- 1 lemon, juiced
- pepper, black; freshly ground
- basil, for serving
- microgreens, for serving (optional)
Instructions
- Drain and rinse the lentils. Smash 2 garlic cloves with the back of a knife and peel. Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot. Bring to a boil, reduce the heat to a simmer and cook, partially covered, for about 5-7 minutes, or until lentils are soft and most of the water is absorbed. Add salt at the end and discard the bay leaves.
- Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun-dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth. Taste and adjust salt if needed. Chill very well before serving. Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper.
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