Lentil And Broccoli Soup Recipes

BROCCOLI LENTIL SOUP

Broccoli Lentil Soup image

This flavorful Vegan Broccoli Lentil Soup is full of potatoes, broccoli, and lentils and seasoned with salt and cayenne! The perfect soup to keep you warm during those long winter months.

Provided by Jennifer Debth

Time 50m

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 pound russet potatoes (chopped into large cubes)
1/2 large yellow onion (diced)
6-8 cloves garlic (minced)
16 cups vegetable broth ((or water))
3 whole bay leaves
1 pound brown lentils
1 pound broccoli (stems removed, but crowns left whole)
salt (to taste)
Cayenne (to taste - optional)

Steps:

Prep the veggies. Cube the potatoes, dice the onion, mince the garlic, and cut the broccoli to your liking.
Heat the olive oil over medium heat in a large stock pot. Stir in the potatoes until golden brown and sticking to the bottom of the pan.
Stir in the onions until they are slightly softened, just a minute or two.
Then add in the garlic and cook for 30 seconds, stirring constantly.
Pour in 16 cups of vegetable broth and bring to a boil over high heat, making sure to scrape up any potato that may have stuck to the bottom of the pot.
Once boiling, add in the bay leaves and cook for 15 minutes.
Reduce the heat back to medium, add in the lentils, and simmer for 15 minutes.
Then stir in the broccoli and simmer for another 15 minutes.
Pluck out the bay leaves, re-taste and re-season and serve immediately or let cool and store in tupperware in the refrigerator!

Nutrition Facts : Calories 250 kcal, Carbohydrate 37 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 1271 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

LENTIL AND BROCCOLI SOUP

Lentil and Broccoli Soup image

Make and share this Lentil and Broccoli Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lentil

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb broccoli (about 2 medium heads)
1/3 cup extra-virgin olive oil (plus more for serving)
2 medium idaho potatoes, peeled and cut into 1/3-inch cubes (about 1 pound)
6 cloves garlic, peeled
10 cups hot water
3 bay leaves
1 lb brown lentils or 1 lb green lentil
salt
freshly ground black pepper
1/2 cup freshly grated pecorino romano cheese

Steps:

Cut the florets from the broccoli stalks; cut the florets into pieces of about 1/2 inch.
Trim the rough bottoms from the stalks, peel the stalks, and cut them into 1/2-inch dice.
Heat the oil in a large pot over medium heat; add in the potatoes and cook, stirring, until they are golden and begin to stick to the bottom of the pot (don't worry if they stick; the little brown bits will add lots of flavor to the soup).
Whack the garlic with the flat side of a knife, stir it into the pot and cook for a few minutes, stirring occasionally, until you can smell the garlic.
Pour in the hot water and bring to a vigorous boil, stirring as you do to scrape up any browned bits of potato.
Toss in the bay leaves and cook for 15 minutes.
Stir in the lentils, decrease heat to simmering, and let simmer 15 minutes.
Stir in the broccoli; season the soup with salt and pepper; cook until the broccoli and lentils are very tender, about 15 minutes.
Skim any foam that rises to the surface as the soup simmers.
Remove the soup from the heat; pluck out the bay leaves, and let the soup rest off the heat, 10-15 minutes.
Ladle the soup into warm bowls and drizzle with olive oil; pass the grated Pecorino separately.

Nutrition Facts : Calories 407.2, Fat 10.1, SaturatedFat 1.4, Sodium 39.1, Carbohydrate 62.1, Fiber 20.9, Sugar 3, Protein 20.2

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