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Creamy Broccoli and Red Lentil Soup Recipe

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4.4 from 3 reviews

This creamy broccoli and red lentil soup is a comforting, nutritious meal packed with vibrant vegetables and plant-based protein. Combining tender red lentils and fresh broccoli in a flavorful vegetable broth, it’s easy to prepare in just 30 minutes. Optionally enriched with low-fat coconut milk for extra creaminess, this soup is perfect for a healthy lunch or cozy dinner. Garnished with crunchy mustard seeds, scallions, and slivered almonds, it offers a delightful mix of textures and flavors that pair wonderfully with artisan bread or vegan croutons.

  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

Main Soup 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

Garnishes and Toppings

  • Mustard seeds, crushed (black recommended)
  • 1 – 2 scallions, sliced
  • Slivered almonds
  • Croutons (such as Simple Truth Organics vegan croutons)
  • Crispy Roasted Chickpeas (optional garnish)
  • Coconut Bacon (optional garnish)

Instructions

  1. Saute: In a large dutch oven or stock pot, heat olive oil or water over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes. Stir in the minced garlic and red pepper flakes and cook for an additional minute, or until fragrant.
  2. Simmer: Add the red lentils, broccoli florets and chopped stalks, vegetable broth (or broth-water combo), and optional coconut milk to the pot. Press down the broccoli with the back of a fork or spoon to ensure it is submerged under the liquids. Bring the mixture to a boil, then cover with a lid and reduce heat to low. Let it simmer gently for 15 to 20 minutes, or until the lentils are tender. Season the soup with mineral salt and pepper to your taste.
  3. Puree: Use an immersion blender directly in the pot to puree the soup to your preferred consistency—smooth or slightly chunky. Alternatively, let the soup cool for a few minutes and transfer it in batches to a food processor or blender to puree.
  4. Serve: Ladle the creamy soup into bowls and garnish with crushed mustard seeds, sliced scallions, and slivered almonds. Serve alongside artisan bread, biscuits, or vegan croutons. For a bright, zesty touch, add a squeeze of fresh lemon juice if available.
  5. Store: Leftover soup can be refrigerated in an airtight container for up to 5 days. For longer storage, freeze for 2 to 3 months. Thaw before reheating gently on the stovetop or in the microwave.

Notes

  • For a vegan and low-fat option, use water instead of olive oil for sautéing.
  • The coconut milk is optional and adds creaminess and a subtle coconut flavor.
  • Pressing the broccoli down into the liquid ensures even cooking and blending.
  • Adjust red pepper flakes to control the heat level.
  • Add a squeeze of lemon juice just before serving to brighten the flavors.
  • Serve with your favorite bread or vegan croutons for added texture.
  • Leftovers freeze well and can be a quick meal in the future.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/creamy-broccoli-and-red-lentil-soup-recipe/