Brown Lentil Soup with Broccoli, Turmeric, Fenugreek. Vegan Recipe VeganRicha.com

By Vegan Richa · 45 min

Ingredients

Instructions

1. Drain the soaked lentils and put them in a pressure cooker or Instant Pot, or a saucepan, with the water.
2. In a pressure cooker, lock the lid and cook at high pressure for 11 to 12 minutes, then let the pressure release naturally. Alternatively, bring to 2 whistles over high heat, then simmer over low heat for 8 minutes.
3. In a saucepan, partly cover and cook over medium heat for 20 minutes, then reduce to medium-low and simmer 10 minutes, until tender.
4. Meanwhile, heat the oil in a skillet over medium heat. When hot, add the mustard seeds and wait until they start to sputter.
5. Add the onion, garlic and chile and cook until translucent, about 5 minutes, stirring occasionally.
6. Grind the coriander, peppercorns, fenugreek, cayenne, cinnamon and turmeric together in a small blender, spice grinder or mortar. Add to the skillet, mix and cook for 1 minute.
7. Add the tomato and bell pepper with a splash of water and cook until the tomato is tender, 4 to 5 minutes.
8. Add this to the simmering lentils. Swirl a little water in the skillet to pick up leftover spices and add that too.
9. Add the salt and broccoli and bring to a boil over medium heat, then cook 2 to 3 minutes. Taste and adjust salt and heat, add water or simmer longer for the desired consistency.
10. Cover and rest for 2 minutes before serving. Garnish with cilantro and lemon if you like.

Summarized from Vegan Richa's video. Watch it for the details.

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