Red Lentil And Broccoli Curry Soup Recipe

About this recipe

A hearty and flavorful gluten-free dinner option featuring red lentils, broccoli, and a creamy coconut curry base. Perfect for those seeking a satisfying and nutritious meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Broccoli Florets
• 180 ml Alt Co Almond Milk
• 250 ml Coco Mama Coconut Milk
• 800 g Sunny Sun Lite Refined Sunflower Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Dhani Pure Black Pepper Whole

Instructions

1. 1. Heat 2 tablespoons of sunflower oil in a large saucepan over medium heat. Add the sliced spring onion and sauté until softened, about 3-4 minutes.
2. 2. Stir in the red chili powder and red lentils, cooking for 1 minute until fragrant. Add the almond milk and coconut milk, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
3. 3. While the soup simmers, heat the remaining 2 tablespoons of sunflower oil in a skillet over medium heat. Add the broccoli florets and sauté for 5 minutes, stirring occasionally, until tender and slightly browned. Season with salt and black pepper to taste, then set aside.
4. 4. Once the soup has finished simmering, reserve 1/4 cup of the lentil mixture. Use an immersion blender or a countertop blender to puree the remaining soup until smooth. Return the pureed soup to the saucepan and stir in the reserved lentils. Adjust seasoning with salt and black pepper as needed, and heat through for 2-3 minutes.
5. 5. Ladle the soup into bowls and top with the sautéed broccoli. Garnish with coconut chips for added texture and flavor. Serve warm and enjoy!