Name: Quick Broccoli Red Lentil Soup
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup red lentils (dry); 1 large onion (chopped); 1 medium carrot (chopped); 3 cloves garlic (pressed); 2 tsp cumin; 2 tsp paprika; ¼ tsp black pepper; ⅔ tsp Himalayan salt; 2 bay leaves; ½ cup canned tomatoes (diced); 2 cups broccoli florets

Quick Broccoli Red Lentil Soup

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Venelina Dove M.D.

Print Recipe

Cook Time 20

Total Time 20

Servings 2 Servings

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Ingredients

1 cup (170 g) red lentils dry
1 large onion chopped
1 medium carrot chopped
3 cloves garlic pressed
2 tsp cumin
2 tsp paprika
¼ tsp black pepper
⅔ tsp Himalayan salt
2 bay leaves
½ cup (120 g) canned tomatoes diced
2 cups (120 g) broccoli florets

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Instructions

Put the chopped onion, carrot, garlic, and spices (cumin, paprika, black pepper, and salt) in a pot with ½ cup (120 ml) of water. Cook over medium heat for about 5 mins or until tender.
After that, add the chopped tomatoes, bay leaves, and lentils. Pour 2 cups (480 ml) of water into the pot. Cover and bring to a boil. Once boiling, reduce to a simmer for 10 mins.
Finally, add the broccoli florets to the pot, cover with a lid, and cook for another 5 mins. This way they will keep their color and are not going to overcook.
Take out the bay leaves and enjoy!

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Notes

I like to add the broccoli florets last so they can keep their nutrients and bright green color. They will soften a bit by the hot soup.

You can adjust the thickness of the soup by adding more or less water.
Serve this red lentil soup with boiled brown rice, bread, or a healthy salad.

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