This is a fabulous soup. It is delicious, cheap and easy to make, freezes well and can be dressed up for a glamorous occasion. It is low-fat and packs a protein and vitamin punch so it ticks all the good Mummy boxes!
1tbsp olive oil
l large onion, peeled and chopped
225g broccoli, trimmed and chopped
½ tbsp cumin seeds
3 tbsps red lentils
900 ml vegetable stock
salt and pepper to taste
- Heat the olive oil in a large saucepan, add the onion, broccoli and cumin seeds and cook until starting to soften
- Add the lentils and stock and stir
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils are soft
- Cool slightly then puree with a hand blender or in a food processor until smooth.
- Reheat gently
- Season to taste
Serve with chunks of crusty bread. You could also pop an attractive piece of parsley on top as I did for this photo and stick your tongue firmly inside your cheek!
If this is the first time you have visited my meat free Monday slot, I am a vegetarian Mum of 4 (my children and husband are also veggie) and I started this once a week post due to popular request from readers and Twitter followers.