Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 medium onion, diced 3 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 cup red lentils 2 – 3 large heads broccoli (about 1 1/2 lbs.), cut into florets (stalks chopped ok too) 6 – 7 cups low-sodium vegetable broth (or water + broth combo) 1 can low-fat coconut milk, optional mineral salt, to taste Garnish, optional mustard seeds, crushed (I used black) 1 – 2 scallions, sliced slivered almonds croutons (Simple Truth Organics makes a great vegan crouton) Crispy Roasted Chickpeas Coconut Bacon

Preparation

• Instructions Saute: In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant. Simmer: Add lentils, broccoli, broth/water and optional coconut milk. Using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Bring to a boil, cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes. Soup is done when lentils are tender. Season to taste with salt + pepper. Puree: Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete). Serve: Ladle into serving bowls and top with mustard seeds, scallions and almonds. Pairs great with homemade Artisan Bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness. Serves 4 – 6 Store: Leftovers can be kept in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating. Reheat on the stove or microwave.