CREAMY BROCCOLI + RED LENTIL SOUP
Simple and flavorful! Red lentils add protein and bulk to this creamy broccoli soup without overpowering flavor or color.
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 15
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. 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 pot with lid, reduce heat to low and simmer for 15 - 20 minutes. Soup is done when lentils are tender. Season to taste with salt + pepper.
- 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: 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
- 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.
Nutrition Facts : Calories 242 calories, Sugar 3.9 g, Sodium 608.9 mg, Fat 4.2 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 7.7 g, Protein 14.3 g, Cholesterol 0 mg
BROCCOLI LENTIL SOUP
Steps:
- Prep the veggies. Cube the potatoes, dice the onion, mince the garlic, and cut the broccoli to your liking.
- Heat the olive oil over medium heat in a large stock pot. Stir in the potatoes until golden brown and sticking to the bottom of the pan.
- Stir in the onions until they are slightly softened, just a minute or two.
- Then add in the garlic and cook for 30 seconds, stirring constantly.
- Pour in 16 cups of vegetable broth and bring to a boil over high heat, making sure to scrape up any potato that may have stuck to the bottom of the pot.
- Once boiling, add in the bay leaves and cook for 15 minutes.
- Reduce the heat back to medium, add in the lentils, and simmer for 15 minutes.
- Then stir in the broccoli and simmer for another 15 minutes.
- Pluck out the bay leaves, re-taste and re-season and serve immediately or let cool and store in tupperware in the refrigerator!
Nutrition Facts : Calories 250 kcal, Carbohydrate 37 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 1271 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER LENTIL SOUP
Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 6h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
- Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g
LENTIL AND BROCCOLI SOUP
Make and share this Lentil and Broccoli Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the florets from the broccoli stalks; cut the florets into pieces of about 1/2 inch.
- Trim the rough bottoms from the stalks, peel the stalks, and cut them into 1/2-inch dice.
- Heat the oil in a large pot over medium heat; add in the potatoes and cook, stirring, until they are golden and begin to stick to the bottom of the pot (don't worry if they stick; the little brown bits will add lots of flavor to the soup).
- Whack the garlic with the flat side of a knife, stir it into the pot and cook for a few minutes, stirring occasionally, until you can smell the garlic.
- Pour in the hot water and bring to a vigorous boil, stirring as you do to scrape up any browned bits of potato.
- Toss in the bay leaves and cook for 15 minutes.
- Stir in the lentils, decrease heat to simmering, and let simmer 15 minutes.
- Stir in the broccoli; season the soup with salt and pepper; cook until the broccoli and lentils are very tender, about 15 minutes.
- Skim any foam that rises to the surface as the soup simmers.
- Remove the soup from the heat; pluck out the bay leaves, and let the soup rest off the heat, 10-15 minutes.
- Ladle the soup into warm bowls and drizzle with olive oil; pass the grated Pecorino separately.
Nutrition Facts : Calories 407.2, Fat 10.1, SaturatedFat 1.4, Sodium 39.1, Carbohydrate 62.1, Fiber 20.9, Sugar 3, Protein 20.2
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