Broccoli Lentil Soup Food

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!

SLOW COOKER LENTIL SOUP

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.

LENTIL AND BROCCOLI SOUP

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.

LENTIL AND BUCKWHEAT SOUP

Steps:

• Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
• Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
• Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
• Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.