Whole 30 Za'atar-Tahini Pumpkin Lentil Soup

Total time50 min

Prep time15 min

Cook time35 min

Whole 30 Za'atar-Tahini Pumpkin Lentil Soup

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private 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
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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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