Creamy Broccoli Red Lentil Soup Food

CREAMY BROCCOLI + RED LENTIL SOUP

CREAMY BROCCOLI + RED LENTIL SOUP image

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

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
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

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

CREAMY RED LENTIL SOUP

Creamy Red Lentil Soup image

Cleaning out my pantry and found that I had not 1 but 3 bags of red lentils. So what better way to use them than in a soup. Used the crock pot and when it was cooked I used the immersion blender to make it smooth. It was a hit on Friday night when I served it to guest.

Provided by KOSHER KOOK

Categories Vegan

Time 10h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb red lentil
6 cups broth (I used vegetable)
2 cups water
4 celery ribs, diced
4 carrots, diced
1 onion, diced
4 -6 garlic cloves
1 (14 ounce) diced tomatoes (low salt)
1 teaspoon oregano
1 teaspoon thyme
cumin
1 teaspoon cinnamon

Steps:

Put all ingredients in crock pot except cumin & cinnamon. Cook for 8-10 hours. Add cumin & cinnamon. Use immersion blender to make the soup smooth. I did this while the soup was in the crock pot so that it wouldn't cool off. You can blend it as smooth or a chunky as you like.

Nutrition Facts : Calories 188.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 403.7, Carbohydrate 33.4, Fiber 6.7, Sugar 3.3, Protein 12.6

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