This is a mildly spicy Indian-spiced soup, packed with hearty protein rich lentils (13g per 1/4 cup) and creamy broccoli or cauliflower. You can add more spice to make this a warming winter favorite. Recipe inspired by the Vegan Yum Yum cookbook.
Makes 4-6 servings
1 teaspoon olive oil or coconut oil *optional, use water if oil-free
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp turmeric
1 tsp garam masala
1/2 tsp red pepper flakes or chile powder (optional)
1 tsp curry powder
1/2 cup finely diced onion
1 cup red lentils (try Bob’s Red Mill red lentils)
1 large head of broccoli (or cauliflower), finely chopped (about 4 cups) You can chop by hand or use a food processor
4 cups water
1 tsp salt
2 cups non-dairy milk
2 TBSP tamari or soy sauce
2 TBSP lemon juice
1. Heat the oil (or water) in medium-high in a stock pot or 2-3 quart pot. Add cumin seeds, mustard seeds, onion and lentils. Cook until lentils have changed color slightly and seeds are popping (this is pretty subtle) and onion has softened. Be careful not to burn lions or lentils by stirring frequently.
2. Add broccoli (or cauliflower) and water and salt. Bring heat to high and soup to a boil. Turn the heat down to low to simmer for 20-25 minutes. Stir occasionally. Broccoli or cauliflower should become soft.
3. Add the remaining ingredients (non-dairy milk, soy sauce, lemon juice, spices and stir well. Simmer on low for 5-10 more minutes.
You can serve the soup immediately, adjusting salt and spices to taste. You may also take 1/2 of the soup and puree in a high speed blender or with an immersion blender and then add it back into the soup for an even creamier soup.