Broccoli Lentil Soup

Lunch today was more soup!

I told you I love soup.

I love it a lot.

I prefer foods you can eat with a spoon.

I like partially pureed foods.

Do you think that makes me lazy?

This soup was healthy and tasty and kind of unexpected but totally expected at the same time.

Here’s what’s in it. Recipe adapted from Oh She Glows. Her pictures are pretty. Impressive. It’s hard to make a lentil look lovely. Thanks for sharing this unusual recipe!

Broccoli Lentil Soup

  • Several stalks of broccoli (about 3 medium)
  • 1 cup of green lentils
  • 1 quart of vegetable broth
  • 1 tsp cumin seeds
  • 1/2 an onion
  • 2 cups almond milk (unsweetened! bleck!)
  • 2 Tbsp lemon juice
  • 1 tsp turmeric
  • 1 1/2 tsp garam masala
  • 2 tsp cayenne (if you’re mean and spicy)
  • salt, pepper, olive oil

Fry an onion in about 2 Tbsp olive oil until translucent. Add lentils and cumin and toss and heat over low.

Chop up broccoli. Peel stalks and chop those up too. Do it. The more broccoli, the better.

Now throw your broccoli in your food processer and grind to a pulp. Yes, a pulp.

Add your broccoli mush to your onions and lentils.

Add your broth.

Simmer 20 minutes.

Add almond milk, lemon juice, and spices.

Simmer 10-20 more minutes, or until lentils are tender.


This is spicy, healthy, Indian flavored deliciousness. Also, you can hardly tell there is any broccoli in there, which may be a good thing depending on how you feel about your vegetables.

And, like all soups, it’s even better the next day.

Though it doesn’t necessarily photograph well.


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