Spicy Red Lentil Soup With Mint-Pine Nut Pesto | Oregonian Recipes

Ingredients

• 1/2 cup loosely packed mint leaves
• 1/2 cup loosely packed basil leaves
• 1 small clove garlic, peeled and roughly chopped
• 2 tablespoons pine nuts, toasted (see note)
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium cloves garlic, finely chopped
• 2 cups dry red lentils
• 7 cups water
• 1 tablespoon ground cumin
• 2 teaspoons coriander
• 1/4 teaspoon ground turmeric
• 1 14.5-ounce can diced tomatoes (we used fire-roasted)
• 1 tablespoon harissa, plus more for serving (see note)
• Salt
• freshly ground black pepper