Lentil soup with broccoli
4 servings
35 minutes
Lentil soup with broccoli is a harmony of flavors and benefits. Its roots trace back to European cuisine, where simple and nutritious dishes are valued. Red lentils give it richness and a light nutty note, while broccoli adds freshness and tenderness. A mix of Italian herbs enriches the aroma, creating a sense of coziness and warmth. This soup is ideal for those seeking a light yet nourishing meal. It is easily digestible and provides the body with essential vitamins and minerals. Served with grated ginger and toasted bread, it adds a hint of spiciness and a crunchy texture. A perfect choice for a cold day or after a long walk, it warms you up and offers a feeling of homey comfort.
1
Heat water in a pot until it boils.
2
Peel the potatoes and carrots. Cut the potatoes into cubes.
- Potato: 3 pieces
- Carrot: 1 piece
3
Cut the carrot into small pieces. Cut the celery into wedges.
- Carrot: 1 piece
- Celery: 1 bunch
4
We add chopped potatoes, carrots, and celery to boiling water.
- Potato: 3 pieces
- Carrot: 1 piece
- Celery: 1 bunch
5
Add lentils. Add salt and Provencal herbs.
- Red lentils: 160 g
- Salt: 7 g
- Italian Herb Blend: 5 g
6
Boil on medium heat without a lid for 5 minutes.
7
Then add the broccoli, cover the soup, and cook for another 3 minutes. The broccoli should soften but not lose its bright color.
- Broccoli cabbage: 3 heads
8
When ready, serve the soup with grated ginger and toasted bread.