Recipe: <!-- -->Mexican Red Lentil Soup with Cilantro-Almond Pesto<!-- -->

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 2 stalks celery, finely chopped
• 1 large red bell pepper, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 2 tablespoons tomato paste
• 1 pound (about 2 3/4 cups) red lentils
• 1 can (14.5-ounce) chopped fire-roasted tomatoes
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/4 teaspoons fine sea salt
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 8 tablespoons Spicy Cilantro-Almond Pesto