Creamy Broccoli Red Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lentils

  Raw

  1 cup or 192g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Salt

  Table

  1 dash or 0.4g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Almonds

  Nuts, raw

  15g

Directions

1. In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant. Add lentils, broccoli, broth/water and optional coconut milk. Turn heat to high and bring to a boil, using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes. Soup is done when lentils are tender. Taste soup, add salt as needed. Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete). Serve in individual bowls topped with mustard seeds, scallions and almonds.