Recipes / pulses recipes /

Red Lentil Gazpacho

Red Lentil Gazpacho

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

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 ¼ 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.