Description
A hearty, naturally creamy soup combining protein-rich red lentils with fresh broccoli florets. This comforting vegan soup is ready in 30 minutes and perfect for meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 cup red lentils, rinsed and drained
- 6 cups low-sodium vegetable broth
- 1 large head broccoli, cut into small florets (about 4 cups)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until vegetables soften.
- 2. Add garlic, cumin, smoked paprika, and red pepper flakes. Cook for 30-60 seconds until fragrant.
- 3. Stir in red lentils and cook for 1 minute to toast lightly.
- 4. Add vegetable broth, diced tomatoes, and bay leaves. Bring to a boil, then reduce heat and simmer for 15-18 minutes until lentils are tender.
- 5. Add broccoli florets and cook for 8-10 minutes until tender and bright green.
- 6. Remove bay leaves. Using an immersion blender, partially blend soup to desired consistency.
- 7. Season with salt and pepper. Stir in lemon juice and parsley before serving.
Notes
Store in refrigerator for up to 4 days or freeze for up to 3 months. Soup will thicken when cooled – add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 8g
- Sodium: 485mg
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 9g