Description
A creamy, protein-packed vegan soup made with red lentils and broccoli — perfect for a quick, healthy green dinner.
Ingredients
1 tablespoon olive oil or 1/4 cup water
1 medium onion, diced
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup red lentils
2–3 large heads broccoli (about 1 1/2 lbs.), cut into florets
6–7 cups low-sodium vegetable broth (or water + broth combo)
1 can low-fat coconut milk (optional)
Mineral salt, to taste
Instructions
1. Heat oil or water in a large pot and sauté onion for 5 minutes until translucent.
2. Add garlic and red pepper flakes; cook until fragrant.
3. Add lentils, broccoli, broth, and optional coconut milk.
4. Press broccoli down with a spoon to cover with liquid.
5. Bring to a boil, cover, and simmer 15–20 minutes until lentils are tender.
6. Blend with immersion blender until creamy. Adjust salt to taste.
Notes
You can skip coconut milk for a lighter version.
Store leftovers for up to 5 days in the fridge or 2 months in the freezer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: broccoli red lentil soup, healthy green soup, plant based dinner