Broccoli Curry with Red Lentil Soup – Nutritious, Vegan & Flavorful in 40 Minutes

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Introduction

This Broccoli Curry with Red Lentil Soup is a wholesome, plant-powered bowl of comfort. Creamy red lentils and tender broccoli simmer in a fragrant coconut curry broth, creating a rich, velvety soup that’s hearty enough for dinner yet light enough to enjoy year-round.

Spiced with warm curry powder, garlic, and ginger, this vibrant vegan soup delivers layers of bold flavor without being heavy. Red lentils break down beautifully during cooking, giving the soup a naturally creamy texture—no blender needed.

It’s perfect for meal prep, easy to freeze, and comes together with simple pantry ingredients. Serve with naan, rice, or on its own for a satisfying, protein-rich dish the whole family will love.

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Ingredients Overview

Red Lentils
Quick-cooking and naturally creamy, red lentils are the heart of the soup. They add body, protein, and a mild nutty flavor. No soaking required.

Broccoli
Chopped into small florets, broccoli brings color, texture, and a dose of fiber. Add the stems too—just peel and dice them for less waste.

Coconut Milk
Full-fat canned coconut milk adds richness and balances the spices. For a lighter version, use lite coconut milk, but full-fat gives better texture.

Onion, Garlic & Ginger
The aromatic trio. They build the flavor base and are essential for depth. Use fresh if possible.

Curry Powder
A warming spice blend that gives the soup its signature flavor. Use mild or hot depending on your preference.

Vegetable Broth
Provides the liquid base. Use low-sodium if desired, or water with extra salt if needed.

Tomato Paste
Adds umami, acidity, and a subtle sweetness that balances the curry and coconut.

Lime or Lemon Juice
A squeeze of citrus at the end brightens the soup and lifts the flavors.

Optional Add-ins

• Spinach or kale for extra greens

• Chili flakes for heat

• Chopped carrots or sweet potato for a heartier texture

Substitutions

• Use green lentils if needed (increase cook time)

• Replace coconut milk with cashew cream for a different richness

• Add tofu cubes or chickpeas for extra protein

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Step-by-Step Instructions

1. Sauté the Aromatics
   Heat 1 tablespoon of oil in a large pot over medium heat. Add 1 chopped onion and cook for 5 minutes until soft. Add 3 cloves minced garlic and 1 tablespoon minced ginger. Cook for 1 more minute until fragrant.

2. Add Spices and Tomato Paste
   Stir in 1.5 tablespoons curry powder and 2 tablespoons tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavor.

3. Add Lentils and Broth
   Stir in 1 cup rinsed red lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

4. Add Coconut Milk and Broccoli
   Pour in 1 can (13.5 oz) coconut milk and add 3 cups chopped broccoli florets and peeled, diced stems. Simmer another 10–12 minutes, until broccoli is tender and lentils are creamy.

5. Finish and Adjust Seasoning
   Stir in 1–2 tablespoons lime or lemon juice. Taste and adjust salt and pepper. For a thinner soup, add a splash more broth or water.

6. Serve Hot
   Garnish with chopped cilantro, chili flakes, or a drizzle of coconut milk. Serve with warm naan, rice, or crusty bread.

Common Mistakes to Avoid

• Not rinsing the lentils: Removes bitterness and starch

• Adding broccoli too early: Leads to overcooked, mushy florets

• Skipping the citrus: It brightens the curry and completes the flavor

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Tips, Variations & Substitutions

Tips

• Dice broccoli stems finely so they cook evenly

• Let the soup rest 10 minutes after cooking—it thickens and deepens in flavor

• Stir often while simmering to prevent sticking

Flavor Variations

• Spicy Thai Twist: Add red curry paste and fresh basil

• Middle Eastern Vibe: Use cumin, coriander, and turmeric instead of curry powder

• Creamy Texture: Blend half of the soup for a smoother base while keeping chunks intact

Dietary Swaps

• Oil-free: Sauté aromatics in water or broth

• Low-fat: Use light coconut milk or unsweetened almond milk plus a splash of lemon

• Protein Boost: Add canned chickpeas or top with crispy tofu

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Serving Ideas & Occasions

This soup is ideal for:

• Cozy weeknight dinners

• Meal prep lunches

• Cold weather comfort meals

• Vegan dinner parties

• Meatless Mondays

Serve With:

• Warm naan or pita bread

• Brown rice or jasmine rice

• Cucumber salad for a cooling contrast

• A dollop of non-dairy yogurt or coconut cream for garnish

Enjoy it solo or as part of a plant-based spread.

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Nutritional & Health Notes

Per serving (based on 4 servings):

• Calories: 360–400

• Protein: 14–16g

• Carbs: 35–40g

• Fat: 18–22g

• Fiber: 8–10g

This soup is:

• 100% vegan and dairy-free

• Gluten-free

• High in plant-based protein and fiber

• Packed with antioxidants from broccoli and spices

• Rich in iron and folate from lentils

Great for supporting a balanced plant-based diet.

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FAQs

Can I use frozen broccoli?
Yes. Add it in the last 5–7 minutes of cooking. No need to thaw first.

Can I freeze this soup?
Absolutely. Let cool fully, then freeze in airtight containers for up to 2 months. Reheat gently on the stove.

Is this soup spicy?
It’s mildly spiced with curry powder. To make it hotter, add chili flakes or cayenne. For a kid-friendly version, use mild curry powder and no extra heat.

Do red lentils need soaking?
No. Just rinse well before cooking to remove dust and reduce foam.

Can I make it in a slow cooker?
Yes. Sauté aromatics first, then add everything except the broccoli. Cook on low for 5–6 hours, add broccoli in the last hour.

Can I blend it smooth?
Yes. Blend fully for a creamy, velvety soup, or pulse with an immersion blender to keep some texture.

What’s a good topping?
Try coconut yogurt, fresh herbs, roasted seeds, or a swirl of chili oil for extra flavor.

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