Potato Broccoli & Lentil Soup

Recipe characteristics

• Easy one-pot recipe
• Thick and nourishing
• Flavorful and warming
• Makes a quick and easy plant-based lunch or dinner
• With an option to be oil-free!
• Pair it with some homemade bread for a wholesome meal
• Dietary requirements: vegan (dairy-free), gluten-free, and soy-free.

Notes on ingredients

• Broccoli florets: Cut broccoli into small florets. If you’re out of fresh broccoli, add the appropriate amount of frozen broccoli instead.
• Red lentils: You don’t need to soak red lentils before using them. But they will need a really good rinse in cold water. If you’re out of red lentils, you can use yellow lentils instead.
• Potatoes: They add richness and creamy texture to the dish. 
• Seasonings: This recipe calls for curry powder, garam masala powder, pepper, and salt but feel free to experiment with flavors and seasonings.  
• Homemade cashew cream: Look for cashews with no oil or salt added. You can soak them in water for a couple of hours so that it’s easier to blend them until smooth.
• Rice milk: Substitute it with cashew milk, soy milk, or almond milk for a grain-free option.
• Garlic: Garlic gives an additional flavor.

How to make it

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml rice milk and blend on high speed until smooth. Set aside.

Potato Broccoli & Lentil Soup

• Rinse red lentils in a mesh strainer and drain thoroughly.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant, for about 30-45 seconds. (For an oil-free option: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant).
• Add curry and garam masala powder and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
• Add broccoli florets, potatoes, lentils, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, season with salt and pepper.
• Reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the lentils are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• You can add more water for a thinner consistency.

Serving suggestion

• Pair it with some homemade bread for a wholesome meal.

Potato Broccoli & Lentil Soup

Nensi Beram

Potato Broccoli & Lentil Soup is easy, flavorful, and nourishing one-pot recipe. With an option to be oil-free!

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Prep Time 20 mins

Cook Time 30 mins

Cuisine Gluten-free, Vegan

Servings 2

Calories 550 kcal

Ingredients

  

1x2x3x

Cashew cream

• 40 g cashews
• 200 ml rice milk

Potato Broccoli & Lentil Soup

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 100 g red lentils
• 250 g broccoli florets
• 250 g potatoes cut into cubes
• 600-700 ml water
• cashew cream (see above)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• salt to taste
• pepper to taste

Instructions

 

Cashew cream

• Soak cashews in water for about 1-2 hours.
• Drain them well and put them into a high-speed blender.
• Add 200 ml rice milk and blend on high speed until smooth. Set aside.

Potato Broccoli & Lentil Soup

• Rinse red lentils in a mesh strainer and drain thoroughly.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant, for about 30-45 seconds. (For an oil-free option: Put garlic and 2-3 tablespoons of water in a nonstick pan and cook over medium-low heat, stirring occasionally, until fragrant).
• Add curry and garam masala powder and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
• Add broccoli florets, potatoes, lentils, cashew cream, and water, and stir well.
• Bring to a simmer over medium heat, season with salt and pepper.
• Reduce heat to low or medium-low, and gently simmer for 25-30 minutes or until the lentils are tender. Stir occasionally.
• Check the seasonings and add more salt or spices if needed.
• You can add more water for a thinner consistency.

Serving suggestion

• Pair it with some homemade bread for a wholesome meal.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Potato Broccoli & Lentil Soup

Serving Size

 

2

Amount per Serving

Calories

550

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

110

mg

5

%

Carbohydrates

 

79

g

26

%

Fiber

 

22

g

92

%

Sugar

 

10

g

11

%

Protein

 

24

g

48

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword creamy broccoli lentil soup, healthy lentil potato soup, lentil and broccoli recipes