Broccoli & Red Lentil Soup
This broccoli and red lentil soup has simple ingredients, a touch of cream, and a subtle blend of flavors. It’s neither bland, nor is it overwhelming. A true comfort food that feeds the soul. If you’re experiencing a rough, rainy or cold day, give this soup a try. It’s truly simple, warming and comforting.
I originally made this soup after I dined at a Mediterranean restaurant in Minneapolis. They made a ‘spinach lentil soup’ that was quite delicious. I later created a variation of this soup in my kitchen. For many years I liked the version I created because it had a generous amount of broccoli and cream. But that changed the day I tried my father-in-law’s cauliflower soup one Christmas day. I loved it so much. And I realized that my broccoli lentil soup should have fewer ingredients, yet still offer comforting, delightful flavors. After I flew back home, I took several attempts at perfecting it. I substituted a few ingredients with smoked paprika, coconut milk and fresh lime juice. Sure enough, one day not long after I finally reached the taste I always wanted. After years of experimenting, I am so happy to finally share this recipe with you all.
Many people are creative when it comes to garnishing. If you are one of them, and have a great idea for garnishing this soup, I would love to hear from you and learn more about it.
This broccoli and red lentil soup pairs great with my chickpea tuna wrap, vegan pesto panini, the perfect veggie sandwich or a roasted veggie sandwich.
I encourage you to share your experience in the comments below if you tried this Broccoli & Red Lentil Soup recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Broccoli & Red Lentil Soup
Ingredients
- 2 tsp Coconut Oil
- 1 Yellow Onion chopped, medium-size
- 5 cloves Garlic chopped
- 4 oz Broccoli chopped
- ½ cup Red Lentils washed
- 4 cups Water
- ¼ tsp Turmeric
- 1½ tsp Cumin
- 1½ tsp Coriander Powder
- 1 tsp Smoked Paprika
- ¼ tsp Black Pepper or to taste
- 1 tsp Salt or to taste
- ½ cup Coconut Milk canned
- 2 tbsp Lime Juice fresh
Instructions
- Heat a medium size deep pan over medium heat. Add oil, onion, and garlic and sauté for about 5 -7 minutes, or until caramelized. Sprinkle water as needed if the mixture sticks to the pan.
- Add broccoli, lentils, water, turmeric, cumin, coriander, smoked paprika, black pepper, salt and coconut milk and bring mixture to a boil.
- Reduce heat to low-medium and cook for 20 minutes.
- Remove from heat, add lime juice and blend. Adjust salt and pepper to taste.
- Add garnishes and serve hot!
I made a double recipe of this soup (as it looked SO good). Great flavor but it seemed a little thin. I was able to thicken it with some cornstarch and water and it was perfect! I like crunch so garnished it with some sliced almonds that I toasted.
Has a wonderful flavor!