creamy broccoli lentil soup recipe
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5 from 1 vote

Creamy Broccoli Lentil Soup Recipe

Creamy Broccoli Lentil Soup Recipe with Indian Flavors that is vegan and gluten free.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soups
Cuisine: Indian
Servings: 3
Author: Radhika


  • Broccoli florets - 200 gms
  • Masoor dal / Red Lentils - 2 tbsp
  • Yellow Moong dal - 2 tbsp
  • Onion - 1 small
  • Tomato - 1 small
  • Ginger - 1/2 inch piece
  • Garlic - 2 pods
  • Curry powder - 1/2 tbsp
  • Turmeric powder - 1/4 tsp
  • Mint leaves - 1/4 cup
  • Coconut oil - 1 tsp
  • Sugar - 1 tsp
  • Black pepper - to taste
  • Chili flakes - to taste (optional)
  • Water - to taste
  • Lemon juice - 1 tbsp
  • Salt - to taste


  • Cut onion and tomato into chunks.
  • In a pressure cooker add masoor dal, moong dal, onion, tomato, ginger, garlic, mint leaves, broccoli florets, curry powder and turmeric powder.
  • Add water, stir well and pressure cook over low flame for 3 whistles.
  • Switch off and let the pressure release by itself and let it cool for few 5 - 1 0 mins.
  • Transfer to a blender and blend it either to a smooth puree or chunky which ever way you prefer your soup to be of. You can also use a hand blender if you happen to have one.
  • Transfer the blended soup into a sauce pan.
  • Bring it to a boil on a simmer. Season with salt, sugar and black pepper to your taste.
  • Add coconut oil and mix well with a spatula.
  • Once it comes to a good boil, switch off stove.
  • Add coriander leaves, lemon juice and stir well.
  • Serve piping hot garnished with chili flakes and some crusty bread.
  • You can make a large pot of this creamy broccoli lentil soup and refrigerate it for 4 to 5 days.
  • Thaw it to room temperature and reheat before serving.