Red lentils — 1.5 cups dry lentils. Wash, rinse and drain. Although they are red, upon cooking, they turn yellow.
Broccoli florets — 1 cup. Fresh or frozen.
Tomatoes — 1 large or two medium. Chop.
Garlic — 4 to 5 fresh cloves. Roughly chop.
Virgin Coconut oil — 2 tablespoons.
Ground Turmeric — 1 tsp.
Salt and Pepper — to taste.
Vegetable stock — 2 cups.
Procedure :
I used a traditional pressure cooker for this. You can use your Instant pot or even your slow cooker if you’re planning ahead.
I put all the above ingredients except vegetable stock in the pressure cooker. Pour some water just enough to submerge them. Make sure they don’t completely drown, that’s too much water. Give it a stir, close the lid tightly with the vent-weight on top (traditional pressure cooker comes with a vent weight). Turn the heat on to medium. In just about 5 mins, the pressure inside builds and you’ll hear the pressure whistles go off. I turn the heat off after 5 whistles. Wait at least 15 minutes to open the lid because the contents inside will still continue to cook under pressure for a while due to the residual heat. Then, open the lid and you’d notice that all the contents inside are thoroughly cooked. With a big spoon, mash it up. Add vegetable stock and stir the whole thing evenly. Depending on how thick/thin you want your soup, adjust stock accordingly. Also adjust salt and pepper to taste. Enjoy!
Blearom on
Looks good. How would you modify to cook in a pot on stove?
MarioRex on
It does indeed look hearty, perfect for winter days.
LuckyLaceyKS on
Looks awesome. I’ve been making broccoli cheddar soup a lot this winter, and this sounds like a lighter protein-packed version of it.
4 Comments
Things needed:
Red lentils — 1.5 cups dry lentils. Wash, rinse and drain. Although they are red, upon cooking, they turn yellow.
Broccoli florets — 1 cup. Fresh or frozen.
Tomatoes — 1 large or two medium. Chop.
Garlic — 4 to 5 fresh cloves. Roughly chop.
Virgin Coconut oil — 2 tablespoons.
Ground Turmeric — 1 tsp.
Salt and Pepper — to taste.
Vegetable stock — 2 cups.
Procedure :
I used a traditional pressure cooker for this. You can use your Instant pot or even your slow cooker if you’re planning ahead.
I put all the above ingredients except vegetable stock in the pressure cooker. Pour some water just enough to submerge them. Make sure they don’t completely drown, that’s too much water. Give it a stir, close the lid tightly with the vent-weight on top (traditional pressure cooker comes with a vent weight). Turn the heat on to medium. In just about 5 mins, the pressure inside builds and you’ll hear the pressure whistles go off. I turn the heat off after 5 whistles. Wait at least 15 minutes to open the lid because the contents inside will still continue to cook under pressure for a while due to the residual heat. Then, open the lid and you’d notice that all the contents inside are thoroughly cooked. With a big spoon, mash it up. Add vegetable stock and stir the whole thing evenly. Depending on how thick/thin you want your soup, adjust stock accordingly. Also adjust salt and pepper to taste. Enjoy!
Looks good. How would you modify to cook in a pot on stove?
It does indeed look hearty, perfect for winter days.
Looks awesome. I’ve been making broccoli cheddar soup a lot this winter, and this sounds like a lighter protein-packed version of it.