Ingredients
Scale
- 2 tbsp Olive oil
- 1 medium white onion (chopped)
- 2 cloves of minced garlic
- 1/2 tsp of ground cumin
- 1/2 tsp of turmeric (powder)
- 1/2 tsp of ground ginger
- 1/3 tsp of ground cardamom
- 1 1/2 cup of raw broccoli
- 1/2 cup of red lentils (raw and rinsed)
- 1 pinch of sea salt
- 2 cup of water, filtered
- 5 leaves of mint (5 – 10 leaves, optional)
- 1 bunch of cilantro (optional)
- 1 tsp red chili pepper (minced or flakes – optional and to taste)
Instructions
- Rinse lentils a few times and set them aside
- Add olive oil and saute garlic and onions over medium heat for about 1 minute in a small cooking pot. Add the spices (turmeric, ginger, cumin, and optional cardamom). Stir and add a splash of water to prevent burning.
- Add chopped broccoli, lentils, salt, and water to cover everything. Additional water might be needed.
- Cover everything with the lid and cook for 8-10 minutes until lentils are tender and everything else is cooked.
- Add the herbs (mind and optional cilantro). Take off the heat.
- With a hand blender, blend the soup. Option to blend until smooth or to keep the soup slightly chunky. Add a drizzle of olive oil and/or additional salt to taste—option to add water if too thick.
- Optionally, add red chili pepper powder or flakes