This is a creamy, flavorful, and incredibly healthy soup. The next time you're in the mood for split pea soup (also very healthy), try this instead. It has a wonderful body and a great hearty flavor. If you haven't had sumac before as a seasoning, this is a great dish to try it with. Sumac is commonly used in the middle east to season just about any dish, and it's great over this soup. Put a few sprinkles of sumac and cayenne over this soup and it takes on a rich and spicy demeanor. Between the broccoli and the lentils, this soup packs an amazing amount of nutrients and protein in a delicious package.
- 1 Â½ tbsp extra virgin olive oil
- 6 cloves garlic, smashed
- 1 cup chopped onion
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 tbsp dried basil
- 4 cups chopped broccoli (1 large head)
- 2 medium potatoes, chopped
- 1 cup dried green lentils
- 6 cups (1 L) low sodium chicken broth
- 2 tbsp (30 mL) parmesan cheese, grated (optional)
- Cayenne pepper and/or Sumac for seasoning
- Heat the olive oil in a large soup pot over medium heat.
- Add the onions and saute for 2 minutes then add the garlic and sautÃ© for another minute.
- Add the carrots, celery and basil and cook for 4 more minutes until the spices coat them nicely.
- Add the rest of the ingredients and bring to a boil.
- Reduce heat and simmer for 1 hour covered, covered.
- Using a wand blender, puree till smooth.
- Serve in a bowl with crusty bread and cayenne pepper and sumac for seasoning.
|Amount Per Serving||%DV|
|Serving Size 308g|
|Recipe makes 8 servings|
|Calories from Fat 40||20%|
|Total Fat 4.52g||6%|
|Saturated Fat 1.02g||4%|
|Trans Fat 0.0g|
|Total Carbs 28.85g||8%|
|Dietary Fiber 9.7g||32%|