1.2K
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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
- 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
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
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.
If you like this image, click below to Pin and follow us on Pinterest
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Potato Broccoli & Lentil Soup
Potato Broccoli & Lentil Soup is easy, flavorful, and nourishing one-pot recipe. With an option to be oil-free!
Ingredients
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.
4 comments
Made this recipe earlier this week, was yummy. Love the texture and was very filling. Will make it again. So quick and easy.
Just wanted to say your food looks amazing. I am totally hooked now. I’m starting to convert to vegan foods and your recipes will help I think. Thanks for sharing them.
Planning to try some of your breakfast ideas and cakes next.
Thank you so much, Carlien! I am thrilled to hear that you enjoyed some of my recipes and I hope you’ll enjoy cake recipes too. Thanks so much for taking the time to review, it really means a lot!
I’ve made this a couple of times now. I love it, the ratios are perfect.
One thing I’ve changed is to cook lentils 40 min, potatoes 25 min and broccoli 15 min.
Thanks so much for your feedback, Andre! I’m so glad you like it!