It’s winter so lots of soup on the menu here. This broccoli and red lentil soup is definitely a hearty meal in a bowl. I top it with baby snow pea sprouts and Panko breadcrumbs that have been browned in extra virgin olive oil and dried chilli flakes. Definitely tasty!
1 leek sliced or 1 onion, chopped
1 teaspoon dry chilli flakes
2-3 tablespoons extra virgin olive oil2 heads of broccoli, florets and stems removed from main stalk
½ cup red lentils, rinsed and picked over
4 cups vegetable stock
A generous grind of black pepper
To serve:
2 tablespoons Panko breadcrumbs
2 tablespoons extra virgin olive oil (extra)
1 teaspoon dry chilli flakes (extra)
Snow pea sprouts or micro greens for serving
Extra virgin olive oil for drizzling
Heat olive oil in a large saucepan. Add leek or onion and cook until golden. Add chilli flakes and cook for a further 1 minute. Add broccoli florets, lentils, stock and black pepper to the onion mix. Bring to a boil and then reduce heat to a simmer. Cook until broccoli is tender and lentils have broken down and thickened. Remove from heat. Blend with an immersion stick blender until smooth.
To serve:
Heat olive oil (extra) in a pan. Add breadcrumbs and chilli flakes and brown until golden in colour. Pour soup into serving bowls, add a few stems of snow pea sprouts, sprinkle breadcrumbs over and drizzle with extra virgin olive oil.
