Creamy Red Lentil and Broccoli Soup

A healthier take on a childhood favorite, cream of broccoli soup. High in B vitamins, folate, calcium, magnesium and fiber. In this recipe, red lentils provide the creamy/porridge like texture, and allow the flavors of the classic soup base ingredients, onion, celery, carrot to come through. Finally, the broccolini adds earthiness and a bit of crunch.

Ingredients

• 6 cups liquid - could consist of Chicken Broth/Veggie Broth / Water or all

• 1 cup Red Lentils

• 1/2 onion - diced

• 2 stalks celery- diced

• 1 carrot - diced

• 2 cloves garlic - minced

• 1 cup broccoli or broccolini florets- chopped

• 2 bay leaves

• 1 tsp paprika (optional)

• Salt

• Black Pepper

• Olive Oil

• Lemon (optional)

Steps

The goal is to make sure there is an ideal water/lentil texture ratio, which is achieved by cooking the lentils until they break down. If this is taking too long, it may involve adding water at different phases, and/or covering, uncovering the pot. Also, with any soup, do not salt it fully until the end as the reduction in liquid will alter the sodium concentration.

Steps

• Choose a stock pot that can hold up to 6 quarts, preferably with a lid

• Set to medium heat

• Once at temperature (3 mins) - add a Tbsp of oil and add onions, celery, carrot.

• Add 1 tsp of salt and a few pinches of black pepper

• Sweat for 3 minutes - add garlic and broccoli, bay leaves and more oil if needed.

• Cook for another 3-5 minutes.

• Add liquid and lentils, stir, cover on medium heat.

• Check on the lentils every few minutes, as they soak up liquid quickly. Make sure the ingredients aren't sticking to the bottom and add more liquid if it's boiled away too quickly.

• The red lentils will be cooked through in about 20 minutes, but to achieve a creamier texture , keep cooking them for 30-40 minutes. Stir and add liquid if needed throughput the process.

• Serve and Add salt, black pepper and lemon as desired.