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
SIMPLE RED LENTIL CURRY
This is a delicious vegan dish that you can make in one pan or pot. If you want to add something more to the curry, consider adding pan-fried tofu, fried paneer, or pan-fried shrimp (if you're not vegan or vegetarian). You can also add several handfuls of greens when the lentils are nearly done simmering.You can also freeze leftovers. Wait until the lentil curry cools completely before transferring to a container.
Provided by Lisa Lin
Categories dinner
Time 40m
Number Of Ingredients 15
Steps:
- Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.
- In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don't burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant.
- Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
- Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don't stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.
- Stir in the coconut milk and turn off the heat.
- Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 46.3 g, Protein 14.4 g, Fat 14.4 g, SaturatedFat 11.2 g, Sodium 1132 mg, Fiber 8.6 g, Sugar 7.2 g
BROCCOLI CURRY
Steps:
- In a large pot (see note 5), heat the oil. Add finely minced onion and sauté for about 2 minutes. Add minced garlic and stir until the garlic releases its aroma.
- Add curry powder, ginger and stir for a few seconds before adding broth, coconut milk, lentils, broccoli florets and salt and pepper. Stir well. Bring to a boil. Reduce the heat and simmer on low for about 10-15 minutes.
- Add a drizzle of lemon juice, taste and serve!
- Enjoy with rice or naan bread!
Nutrition Facts : Calories 412 kcal, Carbohydrate 39 g, Protein 16 g, Fat 25 g, SaturatedFat 19 g, Sodium 997 mg, Fiber 13 g, Sugar 6 g, ServingSize 1 serving
CURRIED BROCCOLI CREAM WITH RED LENTILS
I have not made this recipe yet, but I thought that it sounded good. I am student at a college university in Wisconsin, and we serve this in our local cafe.
Provided by roxy_froggy25
Categories Stocks
Time 55m
Yield 48 ounces, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove hard ends of stem and chop broccoli into pieces the size of a quarter.
- Simmer broccoli, onion, stock and curry until tender.
- Wash lentils and rice and cook together with 1 ½ c water until rice is tender but chewy.
- Blend or puree broccoli.
- Combine rice and broccoli in a clean pot to reheat-add salt & pepper and additional curry powder to taste.
Nutrition Facts : Calories 116.6, Fat 0.9, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 22.6, Fiber 4, Sugar 2, Protein 6.2
CREAMY LENTIL & VEGGIE CURRY
Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
BROCCOLI DAL CURRY
This is an extremely flavourful curry. Vegetarians can use vegetable broth instead of chicken broth. Kids really like this too (with less pepper). Serve with basmati as a side to a more elaborate dinner, or alone, for a simple meal.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in saucepan and saute onions until well browned.
- Add chili powder, pepper, cumin, coriander and turmeric.
- Stir and cook, 1 minute.
- Add lentils, lemon juice, broth and coconut if using.
- Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
- Steam broccoli for 7 minutes.
- Plunge broccoli in cold water and set aside.
- Remove 1/3 cup of liquid from the lentil mixture.
- Add to flour to form a smooth paste.
- Return to pan; add broccoli, salt and nuts if using.
- Simmer for 5 minutes.
- Serve over Basmati rice.
CURRY BROCCOLI SALAD
A currified twist on an old standby. Everyone loves broccoli salad!
Provided by Harriet O'Neal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 13h50m
Yield 7
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
- Whisk together the mayonnaise, curry powder, vinegar and sugar.
- Pour dressing over salad; toss to coat, and marinate over night.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g
CURRIED CREAM OF BROCCOLI SOUP
Make and share this Curried Cream of Broccoli Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion in butter over moderate heat, stirring, for 4 minutes.
- Add broccoli, stock and curry and season to taste.
- Simmer mixture, covered, for 30 minutes.
- Puree mixture in processor in batches, transferring it to a saucepan.
- Add cream and heat over low heat.
- Garnish with croutons or scallions.
Nutrition Facts : Calories 290.6, Fat 17.5, SaturatedFat 9.8, Cholesterol 42.7, Sodium 1301.7, Carbohydrate 22.1, Fiber 7, Sugar 6.5, Protein 15.5
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