This broccoli red lentil soup is easy to make in one pot with a handful of healthy ingredients. Ready to enjoy in less than 30 mins for a quick nourishing plant-based meal.
Full of hearty lentils and veggies this broccoli lentil soup is abundant in protein and fiber. It is simple, flavorful and wholesome without any oil or other processed ingredients.
This quick broccoli red lentil soup is thick and satisfying, packs tons of flavor and little effort. It is made in one pot and simmered for just 20 mins.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, grain-free, nut-free
- Low in fat, high in fiber
- Quick & easy to make
- Ready in 20 mins
- Simple ingredients
- One pot recipe
- Allergy-friendly
- Budget-friendly
- Perfect for meal prep
- Makes a healthy satisfying meal
Ingredients Notes
Here’s everything you will need for this perfectly spiced veggie loaded lentil soup. For the full ingredients list, measurements, and instructions, please find the recipe card below.
- red lentils – they are the main protein source in the recipe. I used red lentils that cook fast. You could use brown or green lentils but the soup will have a longer cooking time and a different texture.
- carrot – you’ll need one medium carrot, chopped
- onion – white or yellow onion works
- garlic – use fresh garlic cloves, they make it more appetizing and flavorful
- broccoli – I used fresh broccoli chopped into florets, frozen will also work
- canned tomatoes – I used diced canned tomatoes for convenience
- spices – you’ll need cumin and paprika for a deep warming flavor, also black pepper, bay leaf, and salt
Healthy Wholesome Broccoli Red Lentil Soup
This is my recipe for a wholesome wonder soup that takes only 20 mins to make and is vegan.
This easy vegan delight combines broccoli and red lentils – no oil, all flavor – spiced with cumin, paprika and more. Healthy, Hearty, and Oh-So Easy!
Red lentils are an excellent source of healthy plant protein, iron, and dietary fiber. Broccoli is highly nutritious and rich in vitamin C, vitamin K, folate, and potassium.
Being oil-free, this broccoli red lentil soup reduces the intake of saturated fats and improves your heart health.
It is quick and easy to make in one pot encouraging you to opt for healthier homemade meals rather than relying on fast food or processed meals.
This broccoli red lentil soup is one balanced and satisfying meal that will keep you full and prevent overeating.
This Broccoli Red Lentil Soup is
- plant-based
- whole food
- gluten-free
- oil-free
- healthy wholesome soup
- loaded with plant protein
- quick & easy to make
- ready to serve in 20 mins
- thick and flavorful
- a great satisfying meal
How to Store
Let the broccoli red lentil soup cool before storing.
Fridge: Store in a sealed container in the fridge for up to 5 days.
Reheat it on the stovetop or microwave before eating. It will have thickened slightly the next day, so you can add a splash of water while reheating.
Freezer: It also freezes well. Let cool and store in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
More Delicious Vegan Soup Recipes
If you try this Quick Broccoli Red Lentil Soup, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Quick Broccoli Red Lentil Soup
Ingredients
- 1 cup (170 g) red lentils, dry
- 1 large onion, chopped
- 1 medium carrot, chopped
- 3 cloves garlic, pressed
- 2 tsp cumin
- 2 tsp paprika
- ¼ tsp black pepper
- ⅔ tsp Himalayan salt
- 2 bay leaves
- ½ cup (120 g) canned tomatoes, diced
- 2 cups (120 g) broccoli florets
Instructions
- Put the chopped onion, carrot, garlic, and spices (cumin, paprika, black pepper, and salt) in a pot with ½ cup (120 ml) of water. Cook over medium heat for about 5 mins or until tender.
- After that, add the chopped tomatoes, bay leaves, and lentils. Pour 2 cups (480 ml) of water into the pot. Cover and bring to a boil. Once boiling, reduce to a simmer for 10 mins.
- Finally, add the broccoli florets to the pot, cover with a lid, and cook for another 5 mins. This way they will keep their color and are not going to overcook.
- Take out the bay leaves and enjoy!
Notes
- I like to add the broccoli florets last so they can keep their nutrients and bright green color. They will soften a bit by the hot soup.
- You can adjust the thickness of the soup by adding more or less water.
- Serve this red lentil soup with boiled brown rice, bread, or a healthy salad.
Nutrition
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The flavors in this soup are wonderful! I used vegetable broth instead of water, and used an entire quart so it would be a soup instead of a stew. I served it with a thick slice of crusty bread, and I will definitely make this again. Note that if you use the recipe buttons to adjust the number of servings, the amount of water in the directions does not change from what is needed for two servings.
Hi Anne,
thank you so much for trying out the recipe. I’m so happy that you loved it. Also, thank you for pointing out that the adjustable servings button was not working as it should. It was a technical glitch that should be fixed by now.
Best, Venny
My husband and I really enjoyed this soup. It was easy to make with simple ingredients that I usually have in my kitchen. I did add a scant tablespoon of date syrup to mellow the spices a bit and served it over brown rice. It wasn’t spicy, just flavorful. My husband (not a vegan) added some chutney with his second helping but decided it was better without. Will make this again.
Hi Nancy,
I’m thrilled to hear that you and your husband enjoyed the soup. I’m glad it turned out flavorful for you both. It’s always great to hear how people customize recipes to suit their tastes. I’m honored that you’ll be making it again. Thank you for sharing!