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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside to drain.

Step 2

Peel and dice the onion, mince the garlic, and chop the carrot and celery into small pieces.

Step 3

Heat the olive oil in a large pot over medium heat.

Step 4

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until the spices are fragrant.

Step 6

Add the tomato paste to the pot and stir well, allowing it to coat the vegetables evenly.

Step 7

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 8

Add the drained red lentils and the bay leaf to the pot. Stir, and bring the mixture to a gentle boil.

Step 9

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.

Step 10

Season with salt and black pepper. Taste and adjust the seasoning if necessary.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the red pottage into bowls and garnish with chopped fresh parsley if desired.

Nutrition Facts

Serving size	1855.8 grams (1855.8g)

Amount per serving	% Daily Value*
Calories	1154

Total Fat 50.90g	65%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 8.90g
Cholesterol 8mg	3%
Sodium 5217mg	227%
Total Carbohydrate 142.90g	52%
Dietary Fiber 41.90g	150%
Total Sugars 43.00g
Protein 42.80g	86%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 18mg	99%
Potassium 4153mg	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.

Source of Calories

Fat: 38.1%

Protein: 14.3%

Carbs: 47.6%