Recipes

Broccoli, Leek and Lentil Soup

I used to think soup was too much hassle until I made it!  It is now one of the things I look forward to in Autumn and Winter for so many reasons.  You can batch cook it, use up any vegetables you have leftover, it is full of nutrition and fibre and is so comforting!

Ingredients
• Bunch of Broccoli
• 1 Leek
• 1 cup of green lentils (soak in advance for at least ½ hour)
• 1 teaspoon Garam Masala (doesn’t taste spicy but adds a lovely depth of flavour and comforting heat)
• 1 onion (optional since you are using a Leek also)
• 1 litre of vegetable stock
• 1 clove of garlic
• Sesame Seeds
• Radish Shoots
• Sea Salt or Himalayan Salt
• Black Pepper

Method
✓ Sauté the onion (if you are using it) on a low heat until soft 
✓ Add the sliced leek and sauté 
✓ Then add the finely chopped garlic to the saucepan for a minute or two, taking care not to burn it (I don’t want the garlic to be an obvious flavour but if you like you can add more)
✓ Add the Broccoli (chopped) and lentils to the pan with the Garam Masala, small twist of salt and a couple of twists of black pepper.
✓ Pour in enough stock to cover the vegetables and lentils
✓ Leave to simmer on a medium heat for 20-25 minutes or until vegetables and lentils are soft
✓ Remove from the heat until cool enough to blend using a hand blender
✓ Add some more black pepper if needed 
✓ Serve with sesame seeds and radish shoots

If you have leftovers, it freezes beautifully and so make sure you have some containers handy!

Lyn Sharkey Nutrition
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