High Fructose Corn Syrup Free Za'atar-Tahini Pumpkin Lentil Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin purée
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
For serving
- 2 tsp za'atar
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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