Creamy Broccoli Dal soup

Delicious Indian spiced soup loaded with veggies and protein hearty lentils. I think this recipe would also work well with spinach or cauliflower.


1-2 Tbsp canola or olive oil

1 tsp cumin seeds

1 tsp mustard seeds (brown or black) I actually used crushed seeds

1/4-1/2 finely chopped onion

1/2 cup red or yellow dal lentils

1 whole broccoli head, finely chopped or pulsed in a food processor

2 cups water

1/2 tsp salt

1 cup coconut milk (or soy milk)

1 Tbsp tamari (gluten free soy sauce) or reg soy sauce

1 Tbsp lemon juice

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp red pepper flakes or to taste


Heat oil on medium in a big pot. Add cumin, mustard seeds, onion and lentils. Fry until onion is soft and lentils are changing color a bit.

Add broccoli, water and salt and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.

Add the coconut milk, soy sauce, lemon juice, turmeric, garam masala and red pepper flakes. Stir well and serve.

If the soup is still a bit more chunky than you’d like, use an immersion blender or blender and blend half of the soup until smooth and then stir back into the other half of soup and serve immediately.


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