Lentil And Broccoli Soup Recipes

Steps:

• Cut the florets from the broccoli stalks; cut the florets into pieces of about 1/2 inch.
• Trim the rough bottoms from the stalks, peel the stalks, and cut them into 1/2-inch dice.
• Heat the oil in a large pot over medium heat; add in the potatoes and cook, stirring, until they are golden and begin to stick to the bottom of the pot (don't worry if they stick; the little brown bits will add lots of flavor to the soup).
• Whack the garlic with the flat side of a knife, stir it into the pot and cook for a few minutes, stirring occasionally, until you can smell the garlic.
• Pour in the hot water and bring to a vigorous boil, stirring as you do to scrape up any browned bits of potato.
• Toss in the bay leaves and cook for 15 minutes.
• Stir in the lentils, decrease heat to simmering, and let simmer 15 minutes.
• Stir in the broccoli; season the soup with salt and pepper; cook until the broccoli and lentils are very tender, about 15 minutes.
• Skim any foam that rises to the surface as the soup simmers.
• Remove the soup from the heat; pluck out the bay leaves, and let the soup rest off the heat, 10-15 minutes.
• Ladle the soup into warm bowls and drizzle with olive oil; pass the grated Pecorino separately.

Steps:

• Heat the oil in a saucepan and quickly fry the shallots, garlic and ginger, then add the lentils, chicken stock and half the soy. Simmer until the liquid has reduced by half.
• Heat the sunflower oil in a frying pan, add the broccoli florets and fry until the edges are charred and toasted. Toss the broccoli occasionally so that it doesn't burn. Dress with the remaining soy sauce and the sesame oil, then stir through the lentils. Just before serving, scatter over the coriander and green chilli.

Steps:

• Sort through lentils to remove debris and shriveled beans, then rinse.
• Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
• Pour in broth, water, and tomatoes.
• Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
• Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
• Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
• When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.