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! |
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| 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. |
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| 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. |
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