Broccoli and Black Lentil Soup
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
A soup recipe by Diana Smith.
Ingredients
- Broccoli - 7.1 oz
- Fresh basil leaves - 0.7 oz
- Coconut Milk - 7 fl oz
- Black Beluga Lentils - 2.6 oz
- Meyer Lemon Juice - 1 fl oz
- Shallot - 1.4 oz
- Garlic - 0.7 oz
- Mild Chili Spice - 0.1 oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Peel and finely chop the shallot and garlic.
Step 2
Heat the olive oil in a heavy-bottomed pot over low heat, sauté the shallot and garlic with the chili pepper until soft.
Step 3
Break the broccoli into florets and add them to the pot with the shallot and garlic. Add enough water to just cover the broccoli, season with salt to taste (or about one-third teaspoon of salt per liter of water). Bring to a boil and cook for 10 minutes (until the broccoli is tender) over medium heat.
Step 4
Meanwhile, place the lentils in a small pot, cover with water, bring to a boil, season with salt, and cook for another 15 minutes. Drain the water.
Step 5
Add the coconut milk and basil, reserving a couple of leaves for garnish, and remove from heat.
Step 6
Blend the soup with an immersion blender, then add the lemon juice.
Step 7
Before serving, add a couple of spoonfuls of lentils to the soup and garnish with basil.
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