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Broccoli and lentil soup

Broccoli and Lentil Soup

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 6 servings


  • Immersion blender or regular blender


  • 750 g Broccoli florets
  • 2 Carrots, Medium chopped
  • 2 Celery stalks chopped
  • 1 Onion, large diced
  • 2 Garlic cloves minced
  • 200 g Dried blonde lentils
  • 1.5 L Broth, chicken or veggie
  • 1 tbsp Olive oil
  • 1 tbsp Parsley chopped
  • Salt & Pepper to taste
  • Sour cream garnish
  • Green onion or chives garnish


  • Heat the olive oil in a large pot over mediumheat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant.
  • Add in the carrots and celery and sauté for an additional 5 minutes.
  • Add in allremaining ingredients excluding garnishes. It is OK if the broccoli is not completely submerged in the liquid; it will sink / you can push it down as it cooks.
  • Bring liquid to a boil, then reduce heat tosimmer. Simmer for 30 minutes until broccoli and lentils are soft.
  • Using an immersion blender, or in 3-4 batches in a regular blender, puree the soup until smooth. (Only fill the blender halfway each time and be sure to start on a low setting and slowly increase, opening vent in lid to allow steam to escape.)
  • Return to pot over low heat and add additional salt & pepper to taste.
  • Plate up and top with a dollop of sour cream and sprinkle with chopped green onion. Enjoy!
Keyword Dairy Free, Gluten Free, Vegetables, Vegetarian