Creamy Broccoli and Red Lentil Soup is a hearty, nourishing vegan soup recipe that’s gluten-free, low-fat with an option to be oil-free and ready in about 30 minutes!
With a ton of broccoli I had on hand that needed to be used up, I thought this would be a perfect time to add this vegan creamy broccoli & red lentil soup to the recipe collection. Seeing that my last soup, Butternut Squash + Red Lentil Soup, was so good with the addition of lentils, I decided to add them to this soup as well!
Lentils add bulk, heartiness and boost the nutritional profile by adding protein, fiber and good carbohydrates. They cook fast too, so you can pull this recipe together in about 30 minutes from start to finish. It’s also a one-pot meal which I love – less dishes is always a plus!
I was inspired by two recipes, one from 101 Cookbooks and the other, Green Kitchen Stories. Both simple and delicious! I especially love the Savory Corn Biscuit recipe included in the GK Stories recipe, which I had a chance to make. Because I didn’t have the non-dairy yogurt on hand, I subbed unsweetened almond milk. They were still delicious without the yogurt, so easy to make and a perfect accompaniment to the soup!
How To Make Creamy Broccoli & Red Lentil Soup
Making this broccoli soup with lentils soup only requires a few simple steps:
- Saute: In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant.
- Simmer: Add lentils, broccoli, broth/water and optional coconut milk. Turn heat to high and bring to a boil, using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes. Soup is done when lentils are tender. Taste soup, add salt as needed.
- Puree: Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
Serve in individual bowls topped with mustard seeds, scallions and almonds. Pairs great with homemade crusty bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness.
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices.
Can You Freeze Creamy Broccoli + Red Lentil Soup?
Yes, it freezes well for up to 2 months! My favorite way to freeze this soup is in individual small containers that are freezer safe. That way whenever I want to cozy up with a bowl of warm, nourishing soup I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.
More Red Lentil Soup Inspiration
Because we can never have too many great soup recipes that are well-balanced and easy to make. Try these other delicious recipes using red lentils to keep it varied.
- Creamy Asparagus + Red Lentil Soup
- Curry Sweet Potato + Red Lentil Soup
- Butternut Squash + Red Lentil Soup
- Curry Red Lentil Stew with Kale & Chickpeas
If you try this easy soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCREAMY BROCCOLI + RED LENTIL SOUP
Simple and flavorful! Red lentils add protein and bulk to this creamy broccoli soup without overpowering flavor or color.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Soup
- Method: Simmer, Puree
- Cuisine: Vegan
Ingredients
- 1 tablespoon coconut, grapeseed or olive oil or 3 Tbsps water for water saute
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup red lentils
- 2 – 3 large heads broccoli, cut into florets (stalks chopped ok too)
- 6 – 7 cups water or vegetable broth (or combo)
- 1 can low-fat coconut milk, optional
- mineral salt, to taste
to serve
- mustard seeds, crushed (I used black)
- 1 – 2 scallions, sliced
- slivered almonds
Instructions
Saute: In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant.
Simmer: Add lentils, broccoli, broth/water and optional coconut milk. Turn heat to high and bring to a boil, using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes. Soup is done when lentils are tender. Taste soup, add salt as needed.
Puree: Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
Serve in individual bowls topped with mustard seeds, scallions and almonds. Pairs great with homemade crusty bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness.
NOTES:
If using pre-cut packaged broccoli, use about 1 1/2 – 2 pounds or 8 – 10 cups.You may feel there is not enough water, and most likely all the broccoli won’t be covered by the liquids at first. As it cooks it will soften and sink down, and any that doesn’t will steam and become soft. If you like you can push the broccoli down half way through cooking. If adding a whole can of coconut milk, start with the lower amount of liquids adding more as needed.
If you don’t use veggie broth or have run out of an onion and/or garlic. Try adding 1 teaspoon each of garlic and/or onion powder.
I recommend sticking with red lentils but you can use green/brown lentils if needed. Cook same as above but simmer for 30 – 35 minutes, or until lentils are tender. Your soup may look a bit muddy but flavor will be good.
Use full-fat or light coconut milk. If you’d prefer, use up to 1 cup or so of unsweetened almond milk.
RECOMMENDED EQUIPMENT: I love my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.
