Red Pottage
Wholesome and hearty, this Red Pottage is a warming bowl of comfort packed with nutrition and bold flavors. Made with tender red lentils, a fragrant blend of cumin, coriander, and smoked paprika, and simmered in a rich tomato and vegetable broth, this vegan recipe is both satisfying and soul-soothing. Fresh vegetables like onion, carrot, and celery add layers of savory depth, while a hint of garlic and tomato paste elevate the dish to aromatic perfection. Ready in under an hour, this high-protein pottage is an excellent choice for busy weeknights or meal prep, offering four generous servings of goodness. Serve it with a sprinkle of fresh parsley for a vibrant finish and pair it with crusty bread or a side salad for a complete, nourishing meal. Perfect for those seeking comfort food with a healthful twist, this Red Pottage is sure to be a family favorite!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium onion
- 2 cloves garlic cloves
- 1 medium carrot
- 1 stalk celery stalk
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
Peel and dice the onion, mince the garlic, and chop the carrot and celery into small pieces.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until the spices are fragrant.
Add the tomato paste to the pot and stir well, allowing it to coat the vegetables evenly.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the drained red lentils and the bay leaf to the pot. Stir, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the pottage simmer for 25-30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.
Season with salt and black pepper. Taste and adjust the seasoning if necessary.
Remove the bay leaf before serving.
Ladle the red pottage into bowls and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5217 mg | 227% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 43.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4153 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
