Description
Simple and flavorful! Red lentils add protein and bulk to this creamy broccoli soup without overpowering flavor or color.
Ingredients
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup red lentils
- 2 - 3 large heads broccoli (about 1 1/2 lbs.), cut into florets (stalks chopped ok too)
- 6 - 7 cups low-sodium vegetable broth (or water + broth combo)
- 1 can low-fat coconut milk, optional
- mineral salt, to taste
Garnish, optional
- mustard seeds, crushed (I used black)
- 1 - 2 scallions, sliced
- slivered almonds
- croutons (Simple Truth Organics makes a great vegan crouton)
- Crispy Roasted Chickpeas
- Coconut Bacon
Instructions
Sauté: 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. Using the back of a fork or spoon, press the broccoli down as much as you can to cover with liquids. Bring to a boil, cover the pot with the lid, reduce the heat to low, and simmer for 15 – 20 minutes. Soup is done when the lentils are tender. Season to taste with salt + pepper.
Puree: Using an immersion blender, puree until the desired consistency. Or once cooled for a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
Serve: Ladle into serving bowls and top with mustard seeds, scallions, and almonds. Pairs great with homemade Artisan Bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness.
Serves 4 – 6
Notes
Store: Leftovers can be kept in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating. Reheat on the stove or microwave.
Frozen broccoli can be substituted for fresh.
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, not all the broccoli will be covered by the liquids at first. As it cooks, it will soften and sink down.
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.
Feel free to add an herb or two while cooking, such as a 1/2 – 1 teaspoon of thyme, herbes de Provence, or Italian seasoning.
For an umami-rich, cheesy flavor, add 2-4 tablespoons of nutritional yeast once the soup has finished simmering.
I recommend sticking with red lentils, but you can use green/brown lentils if needed. Cook the same as above, but simmer for 30 – 35 minutes, or until the lentils are tender. Your soup may look a bit muddy, but the 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. The recipe pictures show no use of any milk.
RECOMMENDED EQUIPMENT: I love my immersion blender (affiliate link) for pureeing soups. It’s easy to clean, small, and fits well in a utensil drawer (affiliate links).
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Entree, Soup
- Method: puree, Simmer
- Cuisine: American