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Green Lentil Soup with Broccoli Microgreens

Updated: Feb 3, 2023


Hope you enjoy making this hearty wholesome soup for those chilly days. It's delicious, rich and warming in texture and flavour :)


The nutrition in broccoli microgreens is incredible and includes vitamins A, B, C, E, and K, macro-elements calcium, magnesium, and phosphorous and micro-elements iron, copper, and zinc.


This soup will certainly give you lots of goodness and it's quick and simple to make. Another win win :)

Ingredients

  • ¼ cup extra virgin olive oil

  • 1 medium yellow onion chopped

  • 2 carrots, peeled and chopped

  • 5/6 sliced button mushrooms

  • 4 garlic cloves, pressed or minced

  • 2 teaspoons ground cumin

  • 1 teaspoon curry powder

  • ½ teaspoon dried thyme

  • 1 large can (800 grams) diced tomatoes

  • 1 cup green lentils (rinsed)

  • 4 cups (1 litre) vegetable broth

  • 2 cups water

  • 1 pinch of salt, more to taste

  • Freshly ground black pepper, to taste

  • 1 cup chopped fresh spinach or kale (remove tough ribs/stem)

  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

  • Handful of Broccoli Microgreens to sprinkle on the top when serving


How to make

  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavour.

  4. Pour in the lentils, broth and the water. Add a pinch salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

  5. Add the chopped spinach leaves and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice. The sharpness of the lemon enhances the tomatoes beautifully.

  6. For a spicier soup, add a pinch or two of red pepper flakes.

  7. Sprinkle a handful of Broccoli Microgreens on the top when serving.

  8. Serve with hot crusty French bread

  9. Voila! Bon appetite 😊

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