Broccoli, Kale and Lentil Soup

Get setIngredients

• 1 tbsp (15 mL) butter
• 1 medium onion chopped
• 3 cloves garlic minced
• 1/8 tsp (.5 mL) hot pepper flakes or smoked paprika
• Salt and pepper
• 1/3 cup (75 mL) dried red lentils rinsed
• 2 1/2 cups (625 mL) low-sodium vegetable or chicken broth
• 4 cups (1 L) chopped broccoli (stems and florets separated)
• 4 cups (1 L) chopped packed trimmed kale
• 2 cups (500 mL) heated milk
• 2 tbsp (30 mL) freshly squeezed lemon juice or white wine vinegar

Recipe yield: 4 Servings. Shown for cooking scale, not as a health score.

Make itInstructions

1. In a pot

2. melt butter over medium heat. Sauté onions

3. garlic

4. hot pepper flakes and 1/4 tsp (1 mL) each salt and pepper for about 5 minutes or until softened and starting to turn golden. Stir in lentils

5. broth and broccoli stems. Cover and bring to a boil over high heat.

6. Stir in broccoli florets

7. kale and milk. Reduce heat to medium-low

8. cover and simmer

9. stirring occasionally and adjusting heat to prevent boiling

10. for 15 to 20 minutes or until lentils and vegetables are soft.

11. Use an immersion blender in the pot or transfer soup to a blender or food processor

12. in batches

13. and purée

14. until smooth or slightly chunky

15. as desired.

16. Return to pot

17. if necessary. Heat over medium heat until steaming

18. but do not let boil. Stir in more milk if soup is too thick. Drizzle in lemon juice while stirring. Season with up to 1/4 tsp (1 mL) salt and pepper to taste.

Adapted from dairyfarmersofcanada.ca