Broccoli and Black Lentil Soup
2 servings
30 minutes
Broccoli and black lentil soup is an exquisite blend of Mediterranean simplicity and depth of flavor. This recipe, inspired by Turkish cuisine, embodies a balance of nutritious ingredients and aromatic spices. Tender broccoli florets add lightness to the soup, while black lentils provide richness and a velvety texture. Shallots and garlic create a mild spiciness, while coconut milk brings an exotic creaminess. Lemon juice adds a refreshing tang that perfectly complements the basil and chili pepper spice. This soup not only warms but also surprises with its harmonious taste. Ideal as a light dish for dinner or lunch, it fills you with energy and pleasure. Serving it with whole lentils and fresh basil leaves makes it even more appetizing and impressive.
1
Clean and finely chop the onion and garlic.
- Shallot: 40 g
- Garlic: 20 g
2
Heat olive oil in a heavy-bottomed pot over low heat, sauté onion and garlic with chili pepper until soft.
- Extra virgin olive oil: 20 ml
- Shallot: 40 g
- Garlic: 20 g
- Chili pepper: 2 g
3
Divide the broccoli into florets and place them in a pot with onion and garlic. Add enough water to just cover the broccoli, season with salt to taste (or about a third of a teaspoon of salt per liter of water). Bring to a boil and cook for 10 minutes (until the vegetables are tender) over medium heat.
- Broccoli: 200 g
- Lemon juice: 30 ml
4
At this time, place lentils in a small pot, cover with water, bring to a boil, add salt, and cook for another 15 minutes. Drain the water.
- Beluga lentils: 75 g
5
Add coconut milk and basil, leaving a couple of leaves for garnish, and remove from heat.
- Coconut milk: 200 ml
- Green basil: 20 g
6
Puree the soup with a blender, add lemon juice.
- Lemon juice: 30 ml
7
Before serving, add a couple of spoons of lentils to the soup and garnish with basil.
- Beluga lentils: 75 g
- Green basil: 20 g