Broccoli Lentil Soup - Vegan

adapted from Simple Veganista

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.

Serves: 10
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes

A. olive oil 1 tablespoon  
yellow onion medium chopped
garlic 3 cloves minced
  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.