Red Lentil Gazpacho
Serves: 4-6
  • ½ cup red lentils - soaked overnight
  • 3 garlic cloves - divided
  • 1½ cups water
  • 2 bay leaves (optional)
  • sea salt
  • 3-5 large to medium heirloom tomatoes – roughly chopped
  • 1 medium cucumber – peeled and roughly chopped
  • 1 red bell pepper – seeded and roughly chopped, reserve some for garnish
  • 1 small red chili pepper – seeded, or ¼ teaspoon red pepper flakes
  • ¼ cup soft sun-dried tomatoes
  • juice of 1 lemon
  • freshly ground black pepper
  • basil - for serving
  • microgreens - for serving (optional)
  1. Drain and rinse the lentils. Smash 2 garlic cloves with the back of a knife and peel. Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot. Bring to a boil, reduce the heat to a simmer and cook, partially covered, for about 5-7 minutes, or until lentils are soft and most of the water is absorbed. Add salt at the end and discard the bay leaves.
  2. Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun-dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth. Taste and adjust salt if needed. Chill very well before serving. Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper.
Recipe by Golubka Kitchen at