NYE 2016 - We needed a vegan soup and a few web searches later I settled on this one. The broccoli and lentils balance each other nicely. It's a warm, hearty soup. Don't leave out the scallions and almonds, more than just a decoration, they add significant flavor and crunch to the dish. We served about 0.75 cup to each person and they all loved it.
Prep time: 15 minutes
Cook time: 30 minutes
|A.||olive oil||1 tablespoon|
|red pepper flakes||0.25 teaspoon|
In a large stock pot stock pot, heat oil over medium heat, add onion and cook until translucent, about 5 minutes.
Add garlic and red pepper flakes, cook until fragrant, 30 seconds. Do not burn the garlic!
|B.||vegetable broth||6 cups||I prefer Swanson|
|red lentils, dried||1 cup|
|broccoli heads||4 large||Cut into florets. Discard stalks.|
|coconut milk||1 can|
Add broth, lentils, broccoli, and coconut milk.
Turn heat to high and 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. Do not overcook.
|C.||lemon juice||2 tablespoons|
|scallions||3||Sliced on the diagonal|
|almonds, slivered||3 tablespoons|
Stir in the lemon juice.
Taste soup, add salt as needed - it will need salt.
Using an immersion blender puree until smooth.
Serve in individual bowls topped with scallions and almonds.