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
- 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.