A little comfort from the cupboard

Red lentils soften into a creamy base without much work. Broccoli goes in near the end, and a squeeze of lemon brightens the bowl. Serve with whatever bread you have. This is a sample recipe to test in your kitchen before publication.

FROM THE GENTLE EDIT KITCHEN

Creamy Red Lentil & Broccoli Soup

PREP10 min
COOK25 min
SERVES4

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 200 g dried red lentils, rinsed
  • 1 litre vegetable stock
  • 300 g broccoli, cut into small florets
  • 100 ml cream or unsweetened oat cream
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Method

  1. Warm the oil in a saucepan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
  2. Add the rinsed lentils and stock. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  3. Add the broccoli and simmer for 8–10 minutes until both broccoli and lentils are tender. Add a splash of water if needed.
  4. Stir in the cream and blend partially with a stick blender, keeping the blade submerged to avoid splashes. Add lemon juice, season to taste and serve hot.

Make it once, then make it yours. Appliance timings can vary; check doneness before serving.