Quick Broccoli Red Lentil Soup
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Print Recipe 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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