Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp ground turmeric
  • 1 cup red lentils, rinsed thoroughly
  • 4 cups vegetable broth
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 4 cups broccoli florets and tender stems, chopped small
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and soft.
  2. Stir in the minced garlic, grated ginger, and ground turmeric. Sauté for 60 seconds until fragrant, being careful not to burn the garlic.
  3. Add the rinsed red lentils and vegetable broth to the pot. Bring to a rolling boil, then reduce heat to low. Cover and simmer for 12–15 minutes until lentils are soft.
  4. Add the chopped broccoli to the pot. Cover and simmer for an additional 5–7 minutes until the broccoli is bright green and tender.
  5. Stir in the nutritional yeast and lemon juice. Remove from heat.
  6. Use an immersion blender to process the soup until smooth and creamy. Season with additional salt and pepper to taste before serving.