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Creamy Broccoli and Red Lentil Soup Recipe

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4 from 2 reviews

This Creamy Broccoli and Red Lentil Soup is a comforting, nutritious blend of hearty red lentils and fresh broccoli simmered in a flavorful vegetable broth, then pureed to a luscious smooth texture. Enhanced with garlic, red pepper flakes, and optional creamy coconut milk, this soup is garnished with mustard seeds, scallions, and slivered almonds for added crunch and flavor. Perfect for a wholesome lunch or cozy dinner, it serves 4 to 6 and can be enjoyed with artisan bread or biscuits.

Ingredients

Main 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

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

Instructions

  1. Sauté: In a large dutch oven or stock pot, heat olive oil or water over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  2. Simmer: Stir in the red lentils, broccoli florets (and chopped stalks if using), and pour in the vegetable broth. Add the optional coconut milk if desired. Use the back of a fork or spoon to press the broccoli down so it is submerged under the liquid. Bring the mixture to a boil, then cover with a lid and reduce the heat to low. Let simmer gently for 15 to 20 minutes, until the lentils are tender. Season with mineral salt and pepper to taste.
  3. Puree: Use an immersion blender directly in the pot to puree the soup until you reach your preferred consistency, either very smooth or slightly chunky. Alternatively, cool the soup for a few minutes and blend in batches in a food processor or blender.
  4. Serve: Ladle the creamy soup into bowls and garnish with crushed mustard seeds, sliced scallions, and slivered almonds. Add croutons or optional toppings such as crispy roasted chickpeas or coconut bacon for extra texture. A squeeze of fresh lemon juice can be added for brightness if desired.
  5. Store: The soup serves 4 to 6 people. Leftovers can be stored in the refrigerator for up to 5 days or frozen for 2 to 3 months. Thaw before reheating, which can be done on the stove or in the microwave.

Notes

  • You can substitute olive oil with water for a lighter version without added fat.
  • If a thicker soup is desired, use less broth; for thinner, add more liquid accordingly.
  • Red lentils cook faster and break down easily, creating a naturally creamy texture without cream.
  • Adding coconut milk is optional but adds a lovely richness and subtle sweetness.
  • Adjust red pepper flakes to control the heat level.
  • Lemon juice added just before serving enhances the flavors beautifully.
  • Garnishes like roasted chickpeas or coconut bacon add contrasting textures and can be omitted for a simpler soup.

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