Curried Broccoli Cream With Red Lentils Recipes

CREAMY BROCCOLI + RED LENTIL SOUP

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.

CURRIED BROCCOLI CREAM WITH RED LENTILS

Steps:

• Remove hard ends of stem and chop broccoli into pieces the size of a quarter.
• Simmer broccoli, onion, stock and curry until tender.
• Wash lentils and rice and cook together with 1 ½ c water until rice is tender but chewy.
• Blend or puree broccoli.
• Combine rice and broccoli in a clean pot to reheat-add salt & pepper and additional curry powder to taste.

CREAMY LENTIL & VEGGIE CURRY

Steps:

• Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.