Red Lentil and Broccoli Soup
It was the morning after the night before, in which the night before — a fun family birthday party — involved too much of too many wrong things.
Too much rich meat. Too much sugary dessert. Too much wine. Yes, that is a thing. Also, it being the day of the daylight savings change, my unhappy morning officially lasted into the afternoon.
I got through the day with tea, toast and salad but by the time I finished up the afternoon dog walk, my body was sending messages to my brain about dinner.
Apparently it wanted broccoli and red lentils. Preferably in a soup.
This isn’t something I have ever had, nor is it a Google search combination that turns up many results. But of the three recipes that caught my attention, one mentioned the soup’s detoxification properties, one rhapsodized about the impact of this protein-packed soup in balancing blood sugar levels, and the third heartily praised the health benefits of broccoli and lentils.
I felt like I was having a pregnancy craving but instead of wanting pickles to stave off a sodium deficiency, I was seeking something warm, simple and nutritious to fend off behaving like an ass the night before.
Isn’t that a beautiful thing?
Also a beautiful thing was this soup. I borrowed bits from each of the three recipes cited above — chateleine.com, beautybites.org and simple-veganista.com — and the result was quick to execute and made the most out of Indian spices for flavour in a hurry.
Kitchen Castoff Used
Red lentils (I’ve been avoiding using lentils lately since Dan is opposed to them, so it was nice to get them back into the rotation )
This is how we did it
The amounts here will make enough soup for two. Double the recipe to make more.
- 1/4 cup red lentils
- 1 tbsp oil
- 1 tsp chopped garlic
- 1/2 cup chopped onion
- 1 small carrot, chopped
- 1/4 tsp each ground cumin, turmeric, ground ginger
- pinch or two of ground cardamom (optional)
- salt to taste
- 1 cup chopped broccoli
- 2 to 2 1/2 cups stock (chicken or vegetable), or water
Soak the lentils (30 minutes up to an hour) while you prep the rest of the ingredients.
Heat the oil in a soup pot, then add the garlic, onion and carrot. Cook for about five minutes, or until the onion starts to appear translucent. Add the spices and salt, as well as a splash of water to keep them from burning, and stir to mix well.
Put the broccoli, lentils and stock / water in the pot. There should be enough liquid to cover the vegetables. Bring to a boil then reduce heat, cover and let simmer for about 15 minutes.
When cooked, use an immersion blender to puree some (or all) of the soup, depending on the kind of texture you prefer. Mix everything together again, add a little heat if it has cooled and serve.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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